COOKBOOKS 


BERKELEY 

IBRARY 

UNIVERSITY  OF 
CALIFORNIA 


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2>    S 


SEVENTH    EDITION 


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INDIVIDUAL  RECIPES 


IN  USE 
AT 


DREXEL  INSTITUTE 


Copyright 

By 
HELEN  M.  SPRING 


Seventh  Edition 


PHILADELPHIA 
THE  JOHN  C.  WINSTON  COMPANY 

1907 


Whitcomb  A.  Barrowt 
Boston  Mass, 


AGRICULTURE 
GIFT 


TX7/S 


AGRIC. 
LIBRARY 


GeneraJ  Directions. 

The  food  materials  in  these  recipes 
are  measured  level. 

The  cups  used  in  measuring  hold 
one-half  pint. 

Flour  should  be  sifted  before  it  is 
measured.  In  recipes  where  a  portion 
of  an  egg  is  required  the  egg  should 
be  first  beaten. 

Dishes  should  be  tasted  before  be- 
ing served  and  more  seasoning  added, 
if  desired. 

Many  of  these  recipes  may  be  cooked 
in  a  chafing-dish. 

The  following  list  of  utensils  is  sug- 
gested for  the  use  of  nurses: 


1  double  boiler  (pint 
size),  or 

2  saucepans,   No.   9 
and  No.  10,  covers 
for  both. 

Strainer  (bowl  size). 


Measuring  cup. 
Small  wooden  spoon. 
Egg  whip. 
Lemon  squeezer. 
Lemonade  shaker. 
Pieces      of      cheese 
cloth. 


c. — Cup. 

tbsp. — Tablespoon. 

tsp. — Teaspoon. 


085 


Beverages. 

LEMONADE. 

Juice  of  1  lemon,  or  1 3  tbsp.  sugar. 
3  tbsp.  lemon  juice.  1 1   c.    water. 

Dissolve  sugar  in  lemon  juice;  add 
ice  water  and  shaved  ice  if  desired. 

ORANGEADE. 


Rind     of     1     sour 
orange. 


1  tbsp.  sugar. 
Juice  of  1  orange. 


1  c.  boiling  water. 

Cut  the  yellow  rind  carefully  from 
the  orange  and  pour  the  boiling  water 
over  it.  Add  the  sugar  and  juice,  then 
strain.  One  teaspoonful  of  lemon  juice 
may  be  added  if  desired.  Chill  before 
serving. 

APPLE  WATER. 

2  baked  apples.  1  c.  boiling  water. 

Pour  the  boiling  water  over  the  ap- 
ples ;  strain  and  sweeten.  Serve  cold. 

TAMARIND  WATER. 

2     tbsp.     preserved  1 1  c.  boiling  water, 
tamarinds. 

Pour  the  water  over  the  tamarinds 
and  let  them  stand  one-half  hour. 
Strain  and  serve  cold. 

CURRANT  JUICE. 


*4  c.  currant  juice  or 
1  tbsp.  currant  jelly. 


1  c.  cold  water   (or 
hot  water  if  jelly 


is  used). 
Sugar  to  taste. 

Mix  the  juice  or  jelly  and  water  and 
add  sugar  to  sweeten. 
4 


GRAPE  JUICE. 
%  c.  grapes.  2  tsp.  sugar. 

Pick  Concord  grapes  from  the  stem. 
Wash  and  heat  tham,  stirring  all  the 
time.  When  broken,  pour  into  a  jelly 
bag  and  press  slightly.  Add  sugar 
and  cook  the  juice  and  sugar  until 
they  boil.  Pour  into  a  hot  bottle,  cork 
and  seal  with  paraffin,  or  equal  parts 
of  shoemaker's  wax  and  resin  melted 
together.  Less  sugar  may  be  used. 

Serve  with  shaved  ice  and  a  few 
drops  of  lemon  juice  if  desired. 

CRANBERRY  JUICE. 

1  c.  cranberries.  1  c.  water. 

Sugar. 

Pick  over  and  wash  the  cranber- 
ries; cook  them  with  the  water  until 
soft,  strain  through  cheese-cloth ;  meas- 
ure the  juice  and  allow  one-half  as 
much  sugar,  add  to  juice  and  boil 
one  minute.  Pour  into  a  hot  bottle 
and  seal  immediately. 

TEA. 

y2  tsp.  Ceylon  or  1 1 1  c.  boiling  water, 
tsp.  Oolong  tea. 

Heat  a  cup  or  small  teapot.  Place 
the  tea  in  it  and  pour  freshly  boiled 
water  over  it;  steep  a  few  minutes 
and  strain.  It  may  be  served  hot  or 
cooled  and  iced.  A  slice  of  lemon 
may  be  served  in  each  cup. 

FILTERED  COFFEE. 

2  tbsp.  finely  ground  I  %  c.  boiling  water, 
coffee. 

Put  a  piece  of  filter  paper  in  a 
strainer  and  place  the  coffee  in  it. 
Hold  the  strainer  over  a  hot  coffee  cup 
and  pour  the  boiling  water  slowly 
over  the  coffee.  The  cup  must  be  kept 

5 


in  a  hot  place  while  the  coffee  is  made. 
One-half  of  this  quantity  may  be  used 
for  class  work. 


BOILED  COFFEE. 


2  tbsp.  coffee. 

1  tbsp.  cold  water. 

y2  tsp.  white  of  egg. 


Small  pieces  of  egg 

shell. 
%  c.  boiling  water. 


1 1  tsp.  cold  water. 
Heat  the  coffee  pot. 

Mix  the  coffee  with  the  cold  water, 
white  of  egg  and  shell.  Add  the  boil- 
ing water.  Boil  three  minutes,  remove 
to  the  back  of  the  stove.  Pour  out  a 
small  quantity  of  the  coffee  and  return 
it  to  the  pot.  Add  the  teaspoonful  of 
cold  water  and  settle  two  minutes. 

CEREAL  COFFEE. 

3  tbsp.  cereal  coffee.  1 1  tbsp.  cold  water. 
1  c.  boiling  water. 

Mix  the  coffee  with  the  cold  water, 
add  the  boiling  water ;  boil  twenty  min- 
utes; settle  five  minutes  and  serve  very 
hot. 

•    CHOCOLATE. 

*4  oz.  chocolate.        I  %  c.  hot  milk  or  half 
%  tbsp.  sugar.  milk  and  half  wa- 

|     ter. 

Melt  the  chocolate  over  hot  water, 
add  the  sugar  and  the  milk  gradually. 
Bring  to  the  boiling  point  and  beat 
well;  then  serve.  One-half  this  quan- 
tity may  be  used  for  class  work. 

COCOA. 

%  tbsp.  cocoa.  I  ^4  c.  water. 

1  tsp.  sugar.  I  %  c.  milk. 

Mix  the  cocoa  and  sugar,  add  the 
cold  water  and  boil  directly  over  the 
fire  three  minutes.  Then  stir  into  the 
hot  milk  and  cook  five  minutes  over 
hot  water.  One-half  this  quantity  may 
be  used  for  class  work. 
6 


PASTEURIZED   MILK. 

Fill  sterile  bottles  or  jars  nearly  full 
of  milk,  cork  them  with  baked  cotton, 
place  on  rings  in  a  deep  pan  and  fill 
with  cold  water  so  that  the  water  may 
be  as  high  outside  the  jars  as  the 
milk  is  inside,  place  the  pan  over  the 
fire  and  heat  until  small  bubbles  ap- 
pear around  the  top  of  the  milk  (about 
155  degrees  Fahr.),  remove  to  the  back 
of  the  fire  and  allow  the  bottles  to 
stand  there  fifteen  minutes,  then  dis- 
place the  hot  water  with  cold  water  to 
reduce  the  temperature  as  quickly  as 
possible,  and  when  milk  is  cold  remove 
the  bottles  from  the  water  and  keep 
in  a  cold  place. 

PLAIN  ALBUMEN. 

White  of  1  egg. 

Beat  the  white  of  the  egg  until 
slightly  foamy,  allow  it  to  stand  in  a 
cold  place  until  the  liquid  separates 
from  the  foam.  Eemove  the  foam  and 
serve  the  liquid  albumen.  Salt  may  be 
added  if  desired. 

ALBUMENIZED  MILK. 

White  of  1  egg.  V8  c.  lime  water. 

y2  c.  milk. 

Place  all  the  ingredients  in  a  cov- 
ered glass  jar,  shake  until  thoroughly 
blended,  then  strain.  It  may  be  sweet- 
ened and  flavored.  Serve  immediately. 

ALBUMENIZED  WATER. 

White  of  1  egg.          1 1  tsp.  lemon  juice. 
y2  c.  water.  1 1  tsp.  sugar. 

Place  all  the  ingredients  in  a  cov- 
ered glass  jar,  shake  until  thoroughly 
blended.     Strain  and  serve. 
7 


ALBUMENIZED   ORANGE   JUICE. 

White  of  1  egg.  Juice  of  1  orange. 

1  tbsp.  sugar. 

Place  all  the  ingredients  in  a  cov- 
ered glass  jar,  shake  until  thoroughly 
blended.  Strain  and  serve. 

WINE  WHEY. 

1  c.  milk.  y2  c.  sherry  wine. 

2  tsp.  sugar. 

Pour  the  wine  into  the  hot  milk  and 
cook  over  boiling  water  about  five  min- 
utes, or  until  the  curd  separates  from 
the  whey.  Strain  through  doable 
cheese-cloth  and  sweeten.  Serve  hot  or 
cold. 

LEMON  WHEY. 

1  c.  milk.  3  tbsp.  lemon  juice. 

2  tsp.  sugar. 

Prepare  in  the  same  manner  as  wine 
whey. 

MILK  PUNCH. 

1  c.  milk.  %  tbsp.  sugar. 

1  tbsp.  rum  or  brandy. 

Place  all  the  ingredients  in  a  cov- 
ered glass  jar,  shake  until  thoroughly 
blended. 

COLD  EGG-NOG. 

1  egg.  1 1  c.  milk. 

1  tbsp.  sugar.  1 1  tbsp.  brandy. 

Beat  the  egg,  add  the  sugar,  then 
the  milk  and  brandy. 

HOT  EGG-NOG. 

Yolk  of  1  egg.  I  %  c.  hot  milk. 

2  tsp.  sugar.  |  Nutmeg,    or    1    tbsp. 

brandy  or  wine 

Beat  the  egg,  add  the  sugar,  pour  the 
hot  milk  over  them,  strain,  and  flavor 
as  desired. 

8 


1  egg. 


EGG  BROTH. 

Salt. 


tsp.  sugar. 


1  c.  hot  milk. 


Beat  the  egg,  add  the  sugar  and  salt, 
pour  the  hot  milk  over  them  and  serve 
immediately.  Hot  water,  broth,  soup, 
or  tea,  may  be  used  instead  of  the  milk. 

MULLED  WINE. 

%  c.  hot  water.          I  Small  piece  of  nut- 
%  in.  cinnamon.  meg. 

2  cloves.  %  c.  port  (heated). 

I  2  tbsp.  sugar. 

Cook  all  the  ingredients  except  wine 
and  sugar  for  ten  minutes,  then  add 
wine  and  sugar  and  serve  very  hot. 
Strain. 

RENNET. 

y2  c.  milk.  11   tsp.   sugar. 

5  drops  vanilla          |  %  tsp.  liquid  rennet 

Heat  the  milk  until  lukewarm,  add 
the  sugar  and  vanilla  and  stir  until  the 
sugar  is  dissolved,  add  the  rennet,  and 
pour  into  a  glass  dish,  leave  until  firm 
in  a  moderately  warm  place,  then  put 
in  refrigerator;  sprinkle  with  cinna- 
mon or  nutmeg,  and  serve  with  cream. 

RENNET  WHEY. 

1  c.  milk.  1  tsp.  rennet 

2  tsp.  sugar. 

Heat  the  milk  until  lukewarm,  add 
the  sugar  and  stir  until  the  sugar  is 
dissolved,  add  the  rennet,  leave  until 
firm  in  a  moderately  warm  place  ;  allow 
it  to  stand  20  minutes.  Break  the  curd 
and  strain  through  double  cheese-cloth. 
Flavor  if  desired. 


CereaJs  a^nd  Gruels. 

GENERAL  RULES. 

Any  cold  mush  may  be  thinned  with 
cream,  milk  or  water,  to  the  consistency 
of  a  cream  soup,  and  served  as  a  gruel. 

All  cereal  preparations,  grains,  meals 
or  flours  may  be  used  for  gruels;  also 
plain  crackers  powdered. 

Gruels  must  be  thoroughly  cooked, 
strained,  seasoned  and  served  very  hot. 

Gruels  made  with  meal  are  made  by 
pouring  the  meal  into  the  boiling  water. 
They  should  be  cooked  for  three  hours 
over  boiling  water.  When  gruels  are 
made  from  flour,  the  flour  must  first 
be  mixed  to  a  smooth,  thin  paste  with 
one-quarter  cup  cold  water  or  milk, 
then  stirred  into  the  hot  liquid.  They 
should  be  cooked  at  least  one  hour. 

A  double  boiler  must  be  used  for 
gruels  made  with  milk. 

Sugar,  stick  cinnamon,  whole  cloves, 
nutmeg,  raisins,  lemon  rind,  fruit  juice, 
meat  extracts,  or  stimulants  may  be 
used  to  flavor  gruels. 

CORN  MEAL  GRUEL. 

iy2  c.  water.  1  tbsp.  corn  meal. 

i/6  tsp.  salt 

Pour  the  meal  into  the  boiling  salted 
water;  cook  directly  over  the  heat  fif- 
teen minutes,  stirring  constantly,  then 
over  boiling  water  for  three  hours. 
10 


OATMEAL  GRUEL. 

1  c.  liquid.  1  tbsp.  avena. 

VQ  tsp.  salt. 

Pour  the  avena  into  the  boiling 
salted  water;  cook  directly  over  the 
heat  fifteen  minutes,  stirring  con- 
stantly, then  over  boiling  water  for  one 
hour.  If  milk  is  used,  the  salt  should 
be  added  just  before  serving. 

GLUTEN  GRUEL. 

1^4  c.  water.  1 1  tbsp.  gluten  flour. 

%  tsp.  salt.  fl  clove. 

Mix  the  gluten  flour  gradually  with 
one-quarter  cup  cold  water  and  stir 
into  one  cup  boiling  salted  water;  cook 
directly  over  the  heat  fifteen  minutes, 
add  the  clove  and  cook  over  boiling 
water  one-half  hour. 

MILK  PORRIDGE. 

1%  c.  milk.  I  2  raisins. 

1  tbsp.  flour.  I  *4  tsp.  salt 

Mix  the  flour  gradually  with  one- 
quarter  cup  cold  milk  and  stir  into 
one  cup  hot  milk;  if  raisins  are  used, 
cut  them  in  quarters  and  cook  with  the 
porridge;  it  must  be  cooked  over  boil- 
ing water  one  hour.  The  salt  should 
be  added  just  before  serving. 

CRACKER  GRUEL. 

3     tbsp.     powdered    %  c.  milk. 

cracker.  %  tsp.  salt. 

%  c.  boiling  water.     • 

Add  the  powdered  cracker  to  the  milk 
and  water,  cook  for  ten  minutes,  add 
salt  and  serve.  The  flavor  is  improved 
ii  the  crackers  are  browned  before  roll- 
ing. 

11 


CRANBERRY  GRUEL. 

1%  c.  water.  II  tbsp.  flour. 

%  tsp.  salt.  I  %  c.  cranberries. 

1  tbsp.  sugar  or  more. 

Mix  the  flour  gradually  with  one- 
quarter  cup  cold  water  and  stir  into  one 
cup  boiling  salted  water;  cook  directly 
over  the  heat  fifteen  minutes,  then  over 
boiling  water  thirty  minutes,  add  the 
cranberries  and  cook  ten  minutes 
longer  or  until  they  become  soft,  add 
the  sugar  and  when  it  dissolves  press 
through  a  strainer  and  serve. 

BLACKBERRY  MUSH. 

1%  c.  water.  II  tbsp.  flour. 

%  tsp.  salt.  |1  c.  blackberries. 

1  tbsp.  sugar  or  more. 

Prepare  as  for  cranberry  gruel; 
strain  into  a  glass  dish  and  serve  very 
cold. 

WHEATENA. 

1^4  c.  boiling  water.  %  tsp.  salt. 

2  tbsp.  wheatena. 

Add  the  wheatena  gradually  to  the 
boiling  salted  water.  Cook  it  for  ten 
minutes  directly  over  the  heat  and  then 
place  it  over  boiling  water  for  one-half 
hour. 

Five  dates  may  be  cut  into  eighths 
and  added  to  the  wheatena  ten  minutes 
before  it  is  taken  from  the  fire. 

AVENA. 

1  c.  water.  %  tsp.  salt. 

}4  c.  avena. 

Pour  the  avena  into  the  boiling  salted 
water;  cook  directly  over  the  heat  for 
ten  minutes,  then  over  boiling  water 
for  one  hour. 

12 


GLUTEN  MUSH. 

iy%  c.  boiling  water.  |  y2  c.  cold  water. 
y2  tsp.  salt.  j  l/3  c.  gluten  flour. 

Add  the  cold  water  gradually  to  the 
flour,  then  pour  through  a  strainer  into 
the  boiling  salted  water;  cook  thirty 
minutes,  stirring  frequently;  strain. 

STEAMED  RICE. 

^4  c.  boiling  water.  y8  tsp.  salt. 

1  tbsp.  rice. 

Eice  must  be  carefully  picked  over 
and  washed  thoroughly.  Put  rice, 
water  and  salt  into  a  bowl,  place  it  in 
a  steamer,  over  rapidly  boiling  water. 
Cook  until  the  rice  is  soft,  from  three- 
quarters  to  one  hour. 

BOILED  RICE. 

iy2  c.  boiling  water.  y3  tsp.  salt. 

1  tbsp.  rice. 

Eice  must  be  carefully  picked  over 
and  washed  thoroughly.  Add  it  grad- 
ually to  the  boiling  salted  water,  so 
that  the  water  will  not  stop  boiling. 
Partly  cover  and  cook  twenty  minutes, 
or  until  the  grains  are  soft;  turn  into 
a  colander  to  drain,  then  allow  rice  to 
dry  for  five  minutes  in  the  oven  with 
door  open. 


13 


Broths  e^nd  Sovips. 

BEEF  JUICE. 

Take  a  slice  of  the  round  of  beef 
and  heat  it  a  few  seconds  over  a  clear 
fire.  Cut  the  meat  into  small  pieces, 
and  press  out  the  juice,  using  a  lemon 
squeezer  or  meat  press.  The  press 
should  be  heated.  Season  with  salt  and 
serve  in  a  colored  wine-glass. 

CLAM  AND  OYSTER  JUICE. 

Wash  the  clams  or  oysters  and  re- 
move all  bits  of  shell;  cut  them  into 
several  pieces,  and  heat  a  few  minutes 
in  their  juice.  Strain  through  muslin. 
Serve  while  hot.  Great  care  must  be 
taken  in  straining  that  sand  does  not 
pass  through  the  muslin. 

These  juices  may  be  diluted  with  an 
equal  quantity  of  boiling  water.  They 
may  be  frozen. 

CLAM  BROTH. 
3  large  clams  (in  shell).  %  c.  water. 

Wash  the  clams  thoroughly  with  a 
brush,  and  place  them,  with  the  water, 
over  the  fire.  As  soon  as  the  shells 
open,  the  broth  is  done.  Strain  through 
muslin  and  serve. 

BEEF  BROTH. 

1/2  c.  or  %  Ib.  lean  beef.      %  c.  cold  water. 

Chop  the  meat  very  fine  and  soak  it 

in  the  cold  water  one  hour  or  longer; 

put  it  in  a  saucepan,  surrounded  by 

lukewarm  water  and  cook  until  it  has 

become   a  reddish  brown,  stirring  all 

14 


the  time.  (A  small  rack  should  be 
placed  under  the  saucepan.)  Eemove 
from  the  fire,  pour  through  a  coarse 
strainer  into  a  hot  cup,  season,  and 
serve  hot.  One-half  this  quantity  may 
be  used  for  class  work. 

PEPTONIZED    BEEF    BROTH. 

^4  lb.  beef.  %  tube  of  pept.  pow- 

%  c.  water.  der. 

%  c.  water. 

Wipe  and  chop  lean  beef,  add  half 
a  cup  water  and  cook  over  gentle  heat 
until  it  boils,  stirring  constantly.  Pour 
off  the  liquid,  rub  the  meat  to  a  paste 
and  add  this  to  the  liquid.  Into  a  clean 
jar  put  one-quarter  of  the  powder  in  a 
Fairchild  peptonizing  tube  with  one- 
half  cup  cold  water.  Mix  thoroughly. 
Add  the  broth  and  shake  well  together. 
Set  aside  in  a  warm  place  (115  de- 
grees F.)  for  three  hours,  then  boil 
quickly,  strain  and  season.  One-half 
this  quantity  may  be  used  for  class 
work. 

CREAM  OF  POTATO   SOUP. 


%   c.  potato. 

%  c.  milk  (heated.) 

1  tbsp.  cream. 


Yolk  of  %  egg. 
%  tsp.  salt. 
Pepper. 


Celery  salt  or  onion  juice. 

Cook  the  potatoes  until  soft,  drain, 
mash,  add  the  milk  and  cream,  and 
strain ;  add  this  to  the  beaten  yolk,  and 
add  seasoning.  Cook  in  a  double  boiler 
until  the  egg  thickens,  stirring  con- 
stantly. Serve  immediately. 


The  following  soups  are  thickened 
by  cooking  together  the  butter,  flour 
15 


and  liquid  as  in  making  White  Sauce 
for  vegetables  (p.  ,19).  This  prevents  a 
separation  of  the  thicker  and  thinner 
parts  of  the  soup. 


CREAM  OF  TOMATO  SOUP. 


c.    strained   to- 
matoes. 
/32  tsp.  soda, 
tbsp.  butter 


%  tbsp.  flour. 

%  tsp.  salt. 

White  pepper. 

V2  c.  milk  (heated). 


Stew  %  c.  to  1  c.  of  tomatoes  slowly 
15  minutes,  strain,  measure  %  c.  and 
add  soda  while  hot ;  make  a  white  sauce 
and  add  the  strained  tomato.  Serve 
immediately. 


CREAM  OF  CELERY  SOUP. 


c.  celery. 

c.  water. 

c.  milk  (heated). 

c.  cream  (heated) 


y2  tbsp.  butter. 
1/2   tbsp.   flour. 
i/8  tsp.  salt. 
White  pepper. 


tsp.  onion  juice. 

Cook  the  celery  in  the  boiling  water 
until  very  soft;  strain  and  add  the  hot 
liquid;  make  a  white  sauce  and  cook 
until  it  is  like  thick  cream. 


POTATO   SOUP. 


%  tsp.  salt. 
White  pepper. 
%  tsp.  parsley,  chop- 
ped fine. 


%  c.  potato. 
%  c.  milk  (heated). 
ifa  tsp.  onion  juice. 
%  tsp.  butter. 
i/2  tsp.  flour. 

Cook  the  potatoes  until  soft,  drain, 
mash,  add  the  hot  milk  and  seasoning, 
strain,  and  use  this  to  make  a  white 
sauce.  Add  the  chopped  parsley  just 
before  serving. 

16 


CORN  SOUP. 


%  can  cornlet. 
%  c.  water. 
1  c.  milk  (heated). 
%  tbsp.  butter. 


y2  tbsp.  flour. 
J/3  tsp.  salt 
White  pepper. 
Yolk  of  y2  egg. 


tsp.  onion  juice. 

Cook  the  cornlet  with  the  cold  water 
ten  minutes;  make  a  white  sauce,  then 
add  the  cornlet  and  onion  juice,  strain 
and  reheat.  Beat  the  yolk  of  the  egg, 
pour  the  soup  slowly  over,  mix  well  and 
serve  immediately.  The  egg  may  be 
omitted.  Corn  may  be  chopped  fine 
and  used  instead  of  cornlet. 


GREEN  PEA  SOUP. 

%  can  peas.  %   tsp.   salt. 

1  c.  water.  White  pepper. 

%  tbsp.  butter.  *4  tsp.  sugar. 

y2  tbsp.  flour.  %  c.  milk  or  cream 

(heated). 

Wash  the  peas  and  cook  them  in  the 
boiling  water  until  soft,  mash  them 
with  the  water  in  which  they  were 
cooked,  strain  and  add  the  remainder 
of  the  liquid;  make  a  white  sauce,  and 
cook  until  it  is  like  thick  cream.  If 
the  peas  are  fresh  some  of  the  pods  may 
be  cooked  with  them. 


OYSTER  OR  CLAM  PUREE. 


6  clams  or  oysters. 
%  tbsp.  butter. 
%  tbsp.  flour. 


%  c.  milk  (heated). 
3  tbsp.  juice. 
Pepper.  Salt  if  need- 


ed. 
4  drops  Worcestershire  sauce. 

Wash  oysters  or  clams  and  remove 

siphon  from  clams.     Cook  them  until 

the  edges  curl,  and  chop  them  very  tine ; 

make  a  white  sauce,  add  the  clams  or 

17 


oysters  and  juice  to  it,  and  when  hot 
strain  and  serve.  If  too  thick,  add 
more  juice  or  milk.  The  Worcester- 
shire sauce  is  often  omitted;  if  used  it 
is  added  just  before  the  soup  is  strained. 

OYSTER  STEW. 

%  c.  milk.  I  Salt. 

6  oysters.  1 1  tsp.  butter. 

Pepper. 

Heat  the  milk.  Cook  and  strain  the 
oyster  juice.  Add  the  oysters  which 
have  been  rinsed  and  cook  until  the 
edges  curl.  Add  seasoning,  butter  and 
hot  milk.  Serve  at  once. 

This  soup  may  be  thickened  with  one 
teaspoonful  flour  cooked  in  the  butter 
as  for  white  sauce.  **^ 


18 


Vegetables. 

GENERAL  RULES. 

Wash  thoroughly,  pare  or  scrape,  if 
skins  must  be  removed.  Stand  in  cold 
water  until  cooked,  to  keep  them  crisp 
and  to  prevent  their  being  discolored. 
Cook  in  boiling  water;  the  water  must 
be  kept  at  the  boiling  point.  Put  one- 
quarter  teaspoonful  salt  in  one  cup  of 
water  when  the  vegetables  are  partially 
cooked.  The  water  in  which  vegetables 
are  cooked  is  called  vegetable  stock. 

Fresh  green  vegetables  require  less 
water  than  others. 

Cabbage,  cauliflower,  onions  and  tur- 
nips should  be  cooked  uncovered  in  a 
large  amount  of  water. 

All  vegetables  must  be  drained  as 
soon  as  tender.  Season  with  salt  and 
pepper  and  serve  hot  with  butter  or 
sauce. 

The  color  may  be  kept  in  green  veg- 
etables, as  spinach,  by  pouring  cold 
water  through  them  after  draining. 

WHITE  SAUCE  FOR  VEGETABLES. 


1  tsp.  butter. 
1  tsp.  flour. 
%  tsp.  salt. 


White  pepper. 

y8  c.  milk  (heated), 

%  c.  stock. 


Heat  the  butter  until  melted  and 
bubbling,  add  the  flour  mixed  with  the 
seasoning  and  stir  until  thoroughly 
blended;  add  the  hot  liquid  gradually, 
stirring  each  portion  until  well  mixed 
and  perfectly  smooth.  Eemove  from 
the  fire  as  soon  as  the  boiling  point  is 
again  reached. 

19 


One-third  cup  of  any  vegetable  may 
be  cooked  in  boiling  water  and  served 
in  this  sauce.  Cut  turnips  and  carrots 
into  dice,  and  celery  into  inch  pieces. 
The  water  in  which  potatoes  are  cooked 
should  not  be  used  in  a  sauce. 

BAKED  POTATOES. 

Select  potatoes  of  uniform  size.  Bake 
them  on  the  grate  in  a  hot  oven  forty- 
five  to  sixty  minutes.  When  soft,  break 
the  skin  immediately  to  allow  the  steam 
to  escape,  and  serve  uncovered. 

STUFFED  POTATO. 

1  tsp.  butter^  I  y8  tsp.  salt. 

%  tbsp.  frot  milk.      |  Pepper. 
1  baked  potato. 

Cut  the  potato  in  half,  lengthwise; 
then  without  breaking  the  skin  remove 
the  inside;  mash,  season  and  return 
to  shells;  place  in  a  pan  in  a  hot  oven 
for  ten  minutes  or  until  light  brown. 

BOILED  POTATO. 

Cook  in  boiling  water.  When  tender, 
drain,  shake  gently  and  dry  at  the  back 
of  the  stove  with  the  saucepan  uncov- 
ered, or  with  a  cloth  folded  over  the 
top  to  absorb  the  moisture.  It  may 
be  put  through  a  ricer. 

MASHED  POTATO. 

Drain  and  mash  one  boiled  potato 
in  the  saucepan  in  which  it  was  cooked, 
with  a  fork.  Beat  until  light  and 
creamy.  Add  two  teaspoonfuls  hot 
milk  and  one-half  teaspoonful  butter; 
season  and  beat. 

Prepare  mashed  turnip  in  the  same 
manner,  without  the  milk. 
20 


CREAMED  POTATOES. 


%     c.     cold    potato 

(cut  in  dice). 
3  tbsp.  milk. 


y2   tbsp.  butter. 
y8  tsp.    salt 
White  pepper. 


y8  tsp.  chopped  parsley. 

Place  all  of  the  ingredients  in  a  half- 
pint  saucepan  and  cook  slowly  until 
most  of  the  milk  is  absorbed. 

LYONNAISE  POTATOES. 


tbsp.  butter, 
tbsp.  onion, 
c.  cold  potato. 


tbsp.  chopped  pars- 
ley. 
Pepper. 


tsp.  salt 

Put  the  butter  in  a  frying  pan  and 
when  hot  add  the  onion.  \  Cook  until 
a  light  brown,  then  add  the  potatoes 
which  have  been  seasoned  with  the  salt 
and  pepper,  and  stir  carefully  until 
brown.  Add  the  parsley  before  serv- 
ing. 

STUFFED  TOMATO. 


1  ripe  tomato  (me- 
dium size). 

%  c.  stale  bread 
crumbs. 


1  tsp.  butter. 

ys  tsp  salt 

Pepper. 

y8  tsp.  sweet  herbs. 


Remove  the  top  of  the  tomato  and 
most  of  the  soft  inside.  Melt  the  but- 
ter and  add  the  seasonings  and  crumbs. 
Fill  the  tomato  with  the  mixture  and 
bake  slowly  about  30  minutes  or  until 
the  tomato  is  soft  and  the  crumbs  are 
brown. 

NOODLES. 
%  egg.  Flour. 

Beat  the  egg  slightly,  then  add  flour 
to  make  a  very  stiff  dough.  Knead 
the  dough  until  smooth.  Eoll  very 
thin,  and  when  partially  dry  cut  in 
thin  strips.  When  dry  place  in  a  closely 
21 


covered  jar.  Noodles  will  keep  for 
several  weeks,  and  may  be  used  in  the 
same  way  as  macaroni. 

NOODLES  WITH  CHEESE. 
2  tbsp.  noodles.  2  tbsp.  crumbs. 


tbsp.  butter, 
tbsp.  flour, 
tsp.  salt. 


tsp.  butter. 
Sauce. 

Pepper. 


c.  hot  milk. 
2  tbsp.  grated  cheese. 


Cook  in  boiling  salted  water;  when 
tender  drain,  make  sauce,  add  cheese 
and  noodles  to  it  and  pour  into  a  but- 
tered baking  dish  or  patty  cup,  cover 
with  the  crumbs,  and  bake  until  brown. 

The  same  amount  of  macaroni  may 
be  used  with  this  sauce. 

RICE  CROQUETTES. 


c.  cooked  rice. 

tbsp.  milk. 

egg. 

tbsp.  butter. 


Ys  tsp.  salt. 

White  pepper. 

Cayenne. 

1  tsp.  chopped  pars- 


ley. 

Warm  the  rice  and  milk  in  a  double 
boiler.  Add  the  beaten  egg,  butter  and 
seasoning.  Cook  until  the  egg  thickens. 
Spread  the  mixture  on  a  shallow  plate 
to  cool,  then  shape  into  rolls.  Eoll  in 
fine  bread-crumbs  which  have  been  sea- 
soned with  salt  and  pepper;  dip  in 
beaten  egg,  and  roll  in  crumbs  again. 
One-fourth  of  an  egg  mixed  with  one 
teaspoonful  of  water  will  be  sufficient 
for  dipping  the  two  croquettes.  Cook 
in  smoking  fat  until  brown.  Drain  on 
soft,  brown  paper. 


22 


Eggs. 

Wash  eggs  as  soon  as  brought  from 
the  store.  They  are  fresh  if  they  sink 
to  the  bottom  of  a  pan  of  water;  a 
stale  egg  rises  in  the  water. 

They  should  be  kept  in  a  cool  place. 

The  yolk  of  an  egg  may  be  kept  from 
hardening  by  covering  it  with  cold 
water  if  unbroken,  or  with  paraffine 
paper. 

SOFT  COOKED  EGGS. 

Place  the  egg  in  one  pint  boiling 
water,  remove  from  the  fire,  cover  and 
allow  it  to  stand  from  five  to  eight  min- 
utes. 

HARD  COOKED  EGGS. 

Place  the  egg  in  cold  water,  cover, 
and  heat  slowly  to  the  boiling  point. 
Remove  from  the  fire  and  allow  it  to 
stand  twenty  minutes  on  the  back  of 
the  range;  then  put  into  cold  water. 

POACHED  EGG. 

Break  the  egg  into  a  saucer,  slip  the 
egg  into  boiling  water,  cover,  remove  to 
cooler  part  of  the  fire,  and  cook  five 
minutes  or  until  white  is  firm,  and  a 
film  has  formed  over  the  yolk.  Take 
up  with  a  skimmer,  drain,  trim  off 
the  rough  edges,  and  serve  on  a  slice 
of  toast.  Season. 

OMELET. 

1  egg.  I  White  pepper. 

Vi6  tsp.  salt.  |l  tbsp.  milk. 

%  tsp.  butter. 

23 


Beat  the  yolk  of  the  egg  until  light 
and  creamy,  add  the  seasoning  and 
milk ;  beat  the  white  until  stiff,  but  not 
dry,  cut  it  into  the  yolk ;  heat  an  omelet 
pan  and  rub  it  all  over  with  the  but- 
ter, turn  in  the  omelet,  spread  it  evenly 
on  the  pan.  When  the  omelet  is  set 
put  it  into  a  hot  oven  for  a  few  min- 
utes to  dry  slightly  on  top,  fold  and 
serve  immediately. 

OMELET  SOUFFLE. 


y2  tbsp.  butter. 
%  tbsp.  flour. 
ys  tsp.  salt 


Pepper. 
%  c.  milk. 
1  egg. 


Make  a  white  sauce;  separate  the 
yolk  and  white  of  the  egg,  and  beat 
them  until  light;  when  white  sauce  is 
cool  add  the  yolk,  and  cut  in  the  white. 
Place  in  a  small  buttered  dish  and  bake 
in  a  pan  of  hot  water  until  light 
brown. 

CREAMY  OMELET. 

1  egg.  I  y8  tsp.   salt. 

1  tbsp.  milk.  I  Pepper. 

y2  tsp.  butter. 

Beat  egg  slightly,  add  milk  and  sea- 
sonings; put  butter  in  hot  omelet  pan, 
when  melted  turn  in  the  mixture;  as 
it  cooks  draw  the  edges  toward  the 
centre  with  a  knife  until  the  whole  is 
of  a  creamy  consistency.  Place  on  hot- 
ter part  of  range  that  it  may  brown 
quickly  underneath;  fold  and  turn  on 
hot  platter. 

BREAD  OMELET. 

2  tbsp.  bread  crumbs,  j  2  tbsp.  milk. 

1  egg. 


Pepper. 


tsp.  butter. 


Soak  the  bread  crumbs  in  the  milk 
for  fifteen  minutes,  then  add  the  salt 
24 


and  pepper.  Separate  the  }Tolk  and 
white  of  the  egg  and  beat  until  light. 
Add  the  yolk  to  the  bread  and  milk 
and  cut  in  the  white.  Cook  as  a  plain 
omelet. 

ORANGE  OMELET. 

Rind  of  %  of  orange  1 1  tbsp.  orange  juice. 
1  egg.  |  2  tsp.  powd.  sugar. 

y2  tsp.  butter. 

Beat  the  yolk  of  the  egg  and  add  the 
orange  rind  and  juice.  Add  the  sugar. 
Fold  in  the  beaten  white  and  cook 
as  a  plain  omelet.  Fold  the  omelet. 
Sprinkle  thickly  with  powdered  sugar. 
Score  with  a  clean  red-hot  poker. 


CREAMY  EGG. 


1  egg. 


c.  hot  milk. 
tsp.  salt. 


y2  tbsp.  butter. 

Pepper. 

Toast. 


Beat  the  egg  slightly,  add  the  but- 
ter and  seasoning.  Pour  the  milk  over 
tLe  egg  and  cook  in  a  double  boiler. 
As  it  thickens  scrape  it  away  slowly 
with  a  spoon.  Continue  in  this  way 
until  only  a  small  amount  of  liquid 
remains.  If  overheated  it  will  curdle. 
Serve  on  toast. 

EGG  VERMICELLI. 


1  hard  cooked  egg. 
1  tsp.  butter. 
1  tsp.  flour. 


Salt. 
Pepper. 


c.  cream  or  milk. 


Toast. 

Separate  the  yolk  and  white  of  the 
egg  and  chop  the  white.  Keep  the 
yolk  warm.  Make  a  white  sauce  of  the 
remaining  ingredients.  Add  the  white 
to  the  sauce,  heat  thoroughly,  and  pour 
the  mixture  upon  the  toast.  Press  the 
yolk  over  the  whole  through  a  strainer, 
25 


and  garnish  with  toast  points  and  pars- 
ley. Both  white  and  yolk  may  be  mixed 
with  the  sauce. 

BAKED  EGG. 

Butter  slightly  a  saucer  or  small  shal- 
low dish,  slip  into  this  one  or  two  eggs, 
being  careful  not  to  break  the  yolk. 
Place  the  dish  in  a  pan  of  boiling  water 
and  cook  in  the  oven  until  the  white  is 
set,  season  with  salt  and  serve. 

A  Shirred  Egg  is  prepared  in  the 
same  manner  and  cooked  on  top  of  the 
range  instead  of  in  the  oven. 

SAVORY  CUSTARD. 

%  c.  milk.  \yQ  tsp.  beef  extract. 

%  c.  water.  \ys  tsp.  salt. 

Vs  egg. 

Dissolve  the  extract  in  the  hot  water, 
add  the  hot  milk  and  salt,  add  this  to 
the  beaten  egg.  Strain  and  steam  over 
hot  water  until  firm. 


Fish. 

BROILING. 

Wipe  and  remove  extra  fat  from 
meat.  Grease  the  broiler  with  some 
of  the  fat.  Broil  over  a  clear  fire ;  sear 
and  then  turn  every  ten  seconds.  To 
be  somewhat  rare,  chops  one  inch  thick 
should  be  cooked  five  minutes,  and  a 
steak  two  inches  thick  should  be  cooked 
ten  minutes.  Season  and  serve  on  a 
hot  platter. 

PAN-BROILING. 

Eemove  most  of  the  fat  from  the 
meat.  Heat  a  frying-pan  very  hot,  and 
rub  a  little  fat  over  it  to  grease  it. 
Sear  the  meat  on  both  sides,  then  cook 
more  slowly  until  done.  Season. 
Stand  chops  up  on  edge  to  brown.  Keep 
the  pan  free  from  fat.  The  time  for 
pan-broiling  is  the  same  as  for  broil- 
ing. 

A  chop  may  be  folded  in  buttered 
paper  and  broiled  or  pan-broiled  four 
to  six  minutes.  Season  and  serve. 

HAMBURG   STEAK. 


2  tbsp.  scraped  beef. 

%  tsp.  salt. 

%  tsp.  onion  Juice. 


ys  tsp.  chopped  pars- 
ley. 
Pepper. 


Scrape  the  meat  from  the  connective 
tissue  with  a  dull  knife  and  mix  the 
seasoning  with  it.     Form  into  a  cake 
and  broil  or  pan-broil. 
27 


BEEF  STEW. 


%  c.  meat. 
1  slice  onion. 
1  tbsp.  turnip. 
1  tbsp.  carrot 


1  tbsp.  potato. 
y2  tsp.  salt. 
Pepper. 
y2  tbsp.  flour. 
c.  water. 


Season  one  tablespoonful  of  meat, 
roll  in  flour  and  brown  in  the  beef  fat. 
Soak  remainder  of  meat  in  the  water 
30  minutes  and  cook  slowly  in  a  cov- 
ered saucepan  one  and  a  half  hours. 
Add  vegetables  at  end  of  three-quarters 
of  an  hour.  Moisten  the  flour  with  a 
little  cold  water  and  add  with  potato 
20  minutes  before  stew  is  done.  All 
the  vegetables  must  be  cooked  until 
they  are  soft. 

VEAL  CUTLET. 
1  cutlet,  breaded. 

Brown  the  cutlet,  using  one-quarter 
tablespoonful  of  butter. 
Sauce. 


tbsp.   butter, 
tbsp.  flour, 
tsp.  salt. 


c.  stock  or  water, 
tsp.     Worcester- 
shire sauce. 


tbsp.  chopped  parsley. 

Prepare  as  a  brown  sauce,  and  pour 
over  the  cutlet,  cover  and  cook  at  a 
low  temperature  until  very  tender. 

RAW  SANDWICHES. 

Scrape  the  beef  very  fine.  Season 
with  salt,  and  pepper  if  allowed. 
Spread  this  mixture  on  thin  slices  of 
bread,  from  which  the  crusts  have  been 
removed.  Put  the  slices  together  and 
cut  into  small  squares  or  triangles; 
these  may  be  toasted. 

28  i 


SQUAB  IN  PAPER. 

Singe,  remove  the  pin  feathers,  head, 
feet,  tips  of  wings  and  crop,  split 
through  the  back;  clean  and  wipe  in- 
side and  out  with  a  damp  cloth.  Fold 
in  a  buttered  paper,  place  in  a  pan  and 
bake  in  a  hot  oven  for  twenty-five  to 
forty  minutes.  It  should  be  turned  fre- 
quently while  cooking.  It  may  be 
broiled  over  the  coals  in  fifteen  minutes. 

REED  BIRD. 

Pick,  singe  and  draw  the  bird.  Ke- 
move  the  head,  tips  of  the  wings,  and 
the  feet;  then  wipe  it.  Put  one-half 
teaspoonful  of  butter  in  a  pan  or  cha- 
fing dish  and  when  hot  put  in  the  bird 
and  cook  until  brown,  turning  fre- 
quently. Season  with  salt  and  pepper. 
Serve  on  toast  or  a  canape  and  garnish 
with  cress  or  celery  tips. 

BAKED  REED  BIRD. 

Prepare  the  bird  as  directed  above 
and  put  in  a  small  baking  pan.  Bake 
in  a  hot  oven  for  ten  or  fifteen  min- 
utes. Baste  occasionally. 

The  bird  may  be  wrapped  in  a  slice 
of  bacon  before  baking. 


In  preparing  dishes  from  meat  which 
has  been  already  cooked  all  gristle  and 
fat  must  be  removed.  Meat  should 
be  chopped  fine  or  cut  into  small  pieces. 
It  should  be  seasoned  with  salt,  pepper 
and  other  seasonings,  as  desired. 

Water  in  which  the  meat  has  been 
cooked,  stock  or  any  other  liquid  may 
be  used  for  the  sauces. 
29 


BROWNED  HASH. 


}4  c.  meat 
y2  c.  mashed  potato. 
1  tsp.  boiling  water, 
or  more. 


1  tbsp.  fat. 
Salt  and  pepper. 
Onion  Juice. 
Chopped  parslej-. 


Spread  the  mixture  smoothly  in  a 
frying  pan  in  which  one-half  of  the  fat 
has  been  heated.  Cook  over  moderate 
heat  so  it  will  brown  slowly  and  not 
burn.  Cook  from  twenty  to  thirty  min- 
utes and  do  not  stir.  Fold  like  an 
omelet.  One-half  this  quantity  should 
be  used  for  class  work. 

The  same  mixture  may  be  made  into 
one  small  cake  three-quarter  inch  thick 
and  browned  in  the  same  way. 

SCALLOPED  MEAT. 

!/4  tsp.  salt. 
Pepper. 

Onion  juice  or  pars- 
ley. 
V>>  c.  buttered  crumbs. 


c.  meat, 
tbsp.  fat. 
tbsp.  flour, 
c.    hot    milk    or 
stock. 


Put  a  few  of  the  crumbs  in  a  baking- 
dish  or  buttered  shell,  mix  the  meat 
and  sauce,  and  pour  this  into  the  dish, 
cover  the  top  with  the  remainder  of 
the  crumbs  and  brown  in  a  hot  oven  ten 
to  fifteen  minutes. 

Cold  fish  may  be  shredded  and  used 
in  the  same  way. 

CASSEROLE  OF  RICE  AND  MEAT. 


c.  meat 
tsp.  salt 


Pepper. 


tsp.  onion  juice. 


%  tsp.  chopped  pars- 
ley. 

%   egg. 
1  tbsp.  fine  crumbs. 


c.  cooked  rice. 

Season  the  meat  and  mix  with  the 
crumbs   and  beaten  egg,   add  enough 
stock  to  make  it  pack  easily.     Ipine  a 
30 


small  buttered  mould  with  rice,  fill  with 
the  meat,  cover  with  the  remainder  of 
the  rice,  cover  tightly  and  steam  thirty 
minutes.  Serve  with  tomato  sauce. 


HASH  ON  TOAST. 


1  slice  of  toast 

Toast  points. 

%  c.  cooked  potato, 

cut  in  dice. 
%    c.    meat,   cut   in 

dice. 


y8    tsp.    Worcester- 

shire sauce. 
1/2  tbsp.  butter. 
%  tbsp.  flour. 
y8  tsp.  salt 
Pepper. 
y>2  c.  stock  or  water. 


Make  a  brown  sauce,  heat  the  meat 
and  potatoes  in  it,  and  serve  on  the 
toast.  Garnish  with  parsley  and  toast 
points. 

SWEETBREADS. 

Put  them  into  cold  water  for  ten 
minutes.  Parboil  fifteen  minutes  in 
hot  salted  water,  then  place  in  cold 
water.  Eemove  the  skin  and  mem- 
branes. The  sweetbreads  may  be  served 
with  a  cream  or  milk  sauce,  or  broiled. 

SWEETBREAD  PATTY. 


ys  c.  of  sweetbread 

(2  tbsp.). 
3  canned  mushrooms. 


tbsp.  butter. 


tbsp.  flour. 


c.  cream. 


1/16  tsp.  salt. 
White  pepper. 


Cayenne. 


Cut  the  sweetbread  into  small  pieces 
and  chop  the  mushrooms  fine.  Make  a 
sauce  and  add  the  sweetbreads  and 
mushrooms  to  it;  when  hot  serve  in  a 
patty  dish.  They  may  be  prepared  by 
using  twice  as  much  of  the  sweetbread 
and  omitting  the  mushrooms.  This 
fills  one  patty  dish. 
31 


BREADED  MUTTON  CUTLET. 


2  French  chops,  cut 

thin. 

%  tbsp.  butter. 
1  tbsp.  flour. 


y8  tsp.  salt. 

Cayenne. 

}4  c.  cream  or  milk. 

1  tbsp.  chopped  ham. 


Make  a  white  sauce,  add  the  ham, 
and  set  aside  to  cool.  Broil  the  chops, 
season  and  cover  both  sides  with  the 
mixture.  Allow  them  to  stand  on  a 
buttered  plate  until  firm,  then  dip  in 
egg  and  crumbs  and  cook  in  deep  fat 
until  brown.  Serve  with  tomato  sauce. 

CHICKEN   CROQUETTE. 

Pepper  and  cayenne. 


c.  chicken. 

tsp.  salt. 

tsp.  lemon  juice. 


Celery  salt. 

4  drops  onion  juice. 


Chop  the  chicken  very  fine  and  sea- 
son. 

Sauce. 

%  c.  cream  or  milk.  1  tsp.  butter. 

1  tbsp.  flour. 

Make  a  sauce,  add  chicken,  cool  and 
shape.  Dip  in  seasoned  crumbs,  then 
in  beaten  egg,  to  which  one  tablespoon- 
ful  water  has  been  added,  then  in 
crumbs  again  and  cook  in  smoking  fat 
until  brown.  Drain  on  soft  brown 
paper. 

BROILED  FISH. 

Cleanse  the  fish  with  a  cloth  wet 
in  salt  and  water.  Eub  a  little  butter 
over  white  fish.  Grease  the  broiler. 
The  flesh  side  is  broiled  first.  The  time 
for  broiling  varies  with  the  thickness 
of  the  fish.  Wheit  fish  is  cooked,  it 
separates  from  the  bone  and  flakes 
easily.  Eemove  carefully  to  a  heated 
platter,  season  and  garnish. 
32 


HOLLANDAISE  SAUCE. 

2  tbsp.  (%  c.)  butter.  1 1/16  tsp.  salt 

^  yolk  of  egg.  Cayenne. 

1  tsp.  lemon  juice.     |  %  c.  boiling  water. 

Cream  the  butter,  add  the  egg,  and 
beat  well;  then  add  the  lemon  juice, 
salt  and  pepper.  A  short  time  before 
serving,  add  the  boiling  water.  Place 
the  bowl  over  boiling  water,  and  stir 
until  the  mixture  is  of  the  consistency 
of  custard.  Serve  immediately. 

SCALLOPED  FISH. 

14     c.     halibut     or  I  %  c.  sauce, 
other  white  fish.    |  %  c.  buttered  crumbs. 

Sauce. 

y2  tbsp.  butter.         I  Salt  and  pepper. 
i/2  tbsp.  flour.  I  %  c.  milk. 

Parsley  may  be  added  if  desired. 

Flake  the  fish,  and  season  with  salt 
and  pepper.  Butter  a  shell  and  sprinkle 
with  some  of  the  crumbs.  Add  the 
fish  and  then  the  sauce.  Cover  with 
the  remaining  crumbs  and  bake  until 
brown. 


FISH  SOUFFLE. 


tbsp.  butter. 
tbsp.  flour. 
tsp.    salt. 


Pepper. 


4  drops  onion  juice. 
^4  c.  milk. 
Vi  tsp.  parsley. 
14  c.  shredded  fish, 
egg. 


Make  a  white  sauce,  cool  and  add 
the  fish.  Separate  the  yolk  and  white 
of  the  egg  and  beat  both  until  light. 
Add  the  yolk,  then  cut  in  the  white. 
Bake  in  a  patty  dish  for  twenty  min- 
utes, or  until  puffed  and  brown.  The 
patty  dish  should  be  placed  in  a  pan 
of  water.  Serve  immediately. 
33 


FISH  BALLS. 


c.  salted  cod. 
c.  potatoes, 
egg. 


V2  tsp.  butter. 
White  pepper. 
Salt  if  needed. 


Wash  the  fish  in  cold  water  and 
break  into  small  pieces;  wash  and  pare 
the  potatoes  and  cut  in  pieces.  Cook 
the  fish  and  potatoes  together  in  boil- 
ing water  until  the  potatoes  are  soft, 
drain  and  shake  over  the  fire  until  dry ; 
mash  with  a  fork,  add  the  beaten  egg, 
butter  and  pepper,  add  more  salt  if 
needed  and  beat  until  light.  Take  up 
the  mixture  by  spoonfuls,  mould 
slightly,  and  slip  them  into  deep,  hot 
fat.  Fry  one  minute,  or  until  brown. 

LOBSTER  CUTLET. 
y3  c.  lobster.  I  Mustard. 

%  tsp.  salt.  [Cayenne. 

Sauce. 

1/4.  c.  cream  or  milk.  1  tsp.  butter. 

1  tbsp.  flour. 

Add  the  salt,  mustard  and  cayenne 
to  the  chopped  lobster.  Add  the  sauce 
and  spread  the  mixture  on  a  plate. 
When  cold  shape  into  cutlets.  Bread 
them  in  the  same  way  as  croquettes. 
Cook  in  deep  fat  until  brown.  Place 
a  claw  in  the  end  of  each  cutlet. 

DEVILLED  CRAB. 
1  crab.  %  tsp.  salt. 

1  tsp.  butter.  Cayenne. 

1  tbsp.  flour.  ^4  c.  cream. 

j  1  tsp.  butter. 
%  c.  buttered  crumbs  "j  Salt  and  pepper. 

s  %  c.  crumbs. 

3  drops  Worcestershire  sauce  if  desired. 

Cook  the  crab  in  boiling  water  for 
twenty  or  thirty  minutes.  Place  in 
cold  water  for  a  few  minutes.  Re- 
move the  claws  and  the  apron  found 
on  the  under  shell.  Remove  the  shells, 
34 


being  careful  not  to  break  the  up- 
per one.  The  stomach  should  be  left 
with  the  head.  Eemove  the  gills 
and  intestines.  Break  the  body  in  half, 
and  take  the  meat  from  the  bones. 
Prepare  the  sauce,  season  highly,  and 
add  the  crab  meat.  Scrub  the  shell  and 
fill  it  with  the  mixture.  Cover  with 
the  buttered  crumbs  and  bake  about 
fifteen  minutes  or  until  brown,  in  a  hot 
oven. 

STUFFED  PEPPER. 


1  green  pepper. 
%  tbsp.  butter. 
%  tbsp.  flour. 


Vie  tsp.  salt 

Onion  juice. 

y±  c.  cream  or  milk. 


ys  c.  chopped  veal  or  chicken. 
Cut  the  top  from  the  pepper  to  form 
a  cover.  Remove  a  thin  slice  from  the 
bottom  so  that  the  pepper  will  stand. 
Eemove  the  seeds.  Make  a  sauce,  add 
the  meat,  and  fill  the  pepper  with  the 
mixture.  Replace  the  cover  and  fasten 
it  with  a  small  wooden  skewer.  Place 
it  in  a  baking  pan  and  cover  the  bot- 
tom of  the  pan  with  hot  water.  Bake 
in  a  moderate  oven  one-half  hour.  Re- 
move the  cover  before  serving. 

BROILED  OYSTERS  IN  THE  SHELL. 

Scrub  the  shells.  Place  on  a  broiler 
and  cook  over  the  coals.  The  round 
side  of  the  shell  should  be  next  the  fire 
to  hold  the  juice.  When  they  are  open 
remove  the  upper  shell,  season  with  salt 
and  lemon  juice,  then  serve  on  the 
shells. 

PAN  BROILED  OYSTERS. 

Rinse  the  oysters,  remove  pieces  of 
shell,  and  dry;  have  a  frying  pan  hot 
and  slightly  buttered,  cook  the  oysters 
in  it  until  the  edges  curl;  season  and 
serve  on  toast. 

35 


SCALLOPED  OYSTERS. 


4  oysters. 
%  tsp.  salt. 
Pepper. 


%  tbsp.  butter. 

%  c.  crumbs. 

2  tsp.  oyster  juice. 


Add  the  pepper  and  salt  to  the 
crumbs,  melt  the  butter,  and  add  the 
crumbs.  Wash  the  oysters  by  pour- 
ing cold  water  over  them  in  a  colander 
and  remove  pieces  of  shell.  The  juice 
should  be  strained  through  a  cloth,  and 
the  oysters  cut  in  pieces.  Place  the  oys- 
ters in  two  layers,  with  crumbs  between 
the  layers.  Crumbs  should  cover  bot- 
tom and  top  of  dish.  Add  the  oyster 
juice  and  bake  fifteen  minutes  in  a 
hot  oven. 

OYSTER  FRICASSEE. 

%  tbsp.  butter.          I  Cayenne. 
%  tsp.  salt  (White  pepper. 

4  oysters. 

Place  all  the  ingredients,  except  the 
oysters,  in  a  covered  saucepan.  When 
hot,  add  the  oysters,  cover  and  shake 
the  pan  occasionally.  When  the  oysters 
are  plump,  drain  them  and  place  them 
where  they  will  keep  hot.  Add  enough 
cream  to  the  liquid  in  the  pan  to  make 
one-quarter  cup. 


Sauce. 


tbsp.  butter. 

tbsp.  flour. 

c.  cream  and  oys- 


tsp.   lemon  juice, 
egg. 
slice  of  toast. 


ter  juice. 

Cook  all  the  ingredients  except  the 
egg  and  lemon  as  a  sauce.  Beat  the  egg 
until  light  and  pour  the  sauce  over  it 
gradually.  Add  the  oysters  and  lemon 
and  heat  over  hot  water ;  serve  on  toast 
or  in  a  patty  dish. 


STUFFING  FOR  FISH. 


^4  c.  bread  crumbs. 

i/16  tsp.  salt 

White  pepper. 

Cayenne. 

}4  tsp.  onion  juice. 


14  tsp.  chopped  pars- 
ley. 

%  tsp.  chopped 
pickle. 

1/2  tbsp.  melted  but- 
ter. 


Mix  in  the  order  given. 


37 


Cheese. 

WELSH  RAREBIT. 


3  tbsp.  grated  cheese. 
1    tbsp.    cream    or 

milk. 
%  tsp.  mustard. 


Cayenne. 
%  egg. 

%  tsp.  butter. 
1  slice  toast. 


tsp.  salt. 

Put  the  cheese  and  milk  or  cream 
into  a  double  boiler.  Mix  the  mustard, 
salt  and  cayenne.  Add  the  egg  and 
beat  well.  When  the  cheese  is  melted, 
stir  in  the  mixture  of  dry  ingredients 
and  the  egg,  then  the  butter,  and  cook 
until  it  thickens.  Stir  constantly. 
Pour  it  over  the  toast. 

CHEESE  STRAWS. 

1  tsp.  butter.  |  x/i  6  tsP-  salt- 

%  c.  flour.  White  pepper. 


c.    fresh    bread 
crumbs. 


Cayenne. 
1  tbsp.  milk. 


*4  c.  grated  cheese. 

Cream  the  butter,  add  flour,  crumbs 
and  grated  cheese,  then  add  seasoning, 
mix  thoroughly,  then  add  milk.  Koll 
one-quarter  inch  thick,  cut  one-quarter 
inch  wide  and  six  inches  long.  Bake 
until  brown  in  a  moderately  hot  oven. 
Cut  a  ring  from  the  dough  and  bake 
with  the  straws.  The  ring  should  be 
slipped  over  the  straws  to  hold  them  in 
place  in  serving. 

CHEESE  SOUFFLE. 


tbsp.  butter, 
tbsp.  flour. 
c.  milk. 


c.  grated  cheese. 


%  egg. 


Cayenne. 
38 


tsp.  salt. 


Make  a  sauce.  Kemove  to  the  back  of 
the  stove  and  add  the  well-beaten  yolk 
and  the  cheese.  Set  away  to  cool. 
When  cold,  add  the  white  of  the  egg 
beaten  to  a  stiff  froth.  Turn  into  a  but- 
tered dish  and  bake  from  twenty  to 
twenty-five  minutes.  Serve  the  moment 
it  comes  from  the  oven. 


Salads  must  be  served  very  cold. 
FRENCH  DRESSING. 

!  2  tsp.  salt  1 1  tbsp.  olive  oil. 

'epper.  [1  tsp.  vinegar. 

Place  all  the  ingredients  in  a  small 
bottle.  Shake  until  thoroughly  blended. 
This  dressing  may  be  used  with  vegeta- 
bles or  for  seasoning  meat  and  fish  be- 
fore adding  the  mayonnaise  dressing. 

POTATO  SALAD. 

%  c.  boiled  potatoes.  %  tsp.  parsley. 

y&  tsp.  salt. 

Cut  the  potato  into  thin  slices  or 
dice.  Eub  the  inside  of  the  salad  bowl 
with  a  piece  of  onion.  Add  the  salt 
to  the  potato.  Place  the  potato  and 
parsley  in  alternate  layers  in  the  bowl 
and  moisten  each  layer  with  French 
dressing. 

BOILED  DRESSING. 


%  tsp.  salt. 
%  tsp.  mustard. 
Cayenne. 

%  tsp.  sugar   (may 
be  omitted). 


v 


%  egg. 

y8  c.  or  2  tbsp.  milk 

(heated). 
1/2  tsp.  butter. 
1     tbsp.     vinegar 

(heated). 


Mix  the  salt,  mustard,  cayenne  and 
sugar  together  until  perfectly  blended. 
Add  the  egg,  beaten  slightly,  and  the 
hot  milk  gradually,  then  the  vinegar 
and  butter.  Cook  over  hot  water,  until 
it  thickens,  stirring  constantly.  (If 
40 


it  curdles,  place  the  upper  part  of  the 
boiler  in  a  pan  of  cold  water  and  beat 
the  mixture  until  smooth.)  Strain. 

COLE  SLAW. 

1  c.  shaved  cabbage.  I  The   above   quantity 
of  boiled  dressing. 

Pour  the  dressing  over  the  cabbage, 
and  serve  cold. 

MAYONNAISE  DRESSING. 


14  tsp.  mustard. 
44  tsp.  salt. 
Cayenne. 


y2  or  1  yolk  of  egg. 
44  c.  olive  oil. 
1/2  tbsp.  vinegar. 


Mix  the  mustard,  salt  and  cayenne, 
and  when  well  blended  add  the  un- 
beaten egg.  Add  a  few  drops  of  oil 
and  stir  steadily.  When  one-half  the 
oil  is  used,  or  the  dressing  becomes  very 
thick,  alternate  with  a  few  drops  of 
vinegar.  Continue  in  this  way  until 
both  are  used.  If  the  dressing  is  very 
thick  a  small  amount  of  cream  may 
be  beaten  in  just  before  serving. 

EGG  SALAD. 

1  hard  cooked  egg.  3  leaves  lettuce. 

1  tbsp.  mayonnaise. 

Wash  and  chill  the  lettuce  and  ar- 
range it  on  a  plate,  pour  the  mayon- 
naise over  it.  Cut  the  egg  into  circu- 
lar slices  or  press  through  a  strainer 
and  serve  on  the  lettuce. 

STUFFED  EGG. 


1  hard  cooked  egg. 
1   tbsp.    chopped 

chicken. 
44  tsp.  salt. 
6  drops  of  vinegar. 


Ys  tsp.  mustard. 
Cayenne. 

1  tsp.    olive   oil    or 
butter. 

2  or  3  leaves  of  let- 
tuce. 

41 


Kemove  the  shell  and  cut  the  egg 
across  the  middle.  Take  out  the  yolk 
so  that  the  white  will  remain  whole. 
Mash  the  yolk  and  add  the  seasonings. 
When  mixed,  fill  the  white  with  the 
mixture.  Serve  on  lettuce. 

Ham  may  be  used  instead  of  chicken; 
in  this  case  the  salt  may  be  omitted. 

The  same  mixture  may  be  used  (the 
white  being  chopped  finely),  between 
thin  slices  of  bread  and  butter  for  egg 
sandwiches. 


i 


VEGETABLE  SALAD. 


tsp.  gran,  gelatine.  I  %  c.  boiling  water. 
2  tbsp.  cold  water.     1 1  tbsp.  sugar. 
1  tbsp.  lemon  juice. 

Prepare  as  for  lemon  jelly,  when  it 
begins  to  thicken  add  one-quarter  hard 
cooked  egg  cut  in  slices,  three  olives 
sliced  thin  and  one  stalk  of  celery  cut 
fine.  Mould  in  a  small  cup  and  when 
firm  serve  on  lettuce  with  mayonnaise. 


*•                          APPLE 

1     apple     (medium 
size). 
%  tsp.  mayonnaise. 

SALAD. 

%  c.  apple  and  cel- 
ery, cut  in  dice. 

Eemove  the  inside  of  the  apple  with 
a  spoon  and  cut  in  dice.  Mix  with 
celery  and  mayonnaise,  and  fill  the  shell 
of  the  apple.  Serve  on  lettuce. 

TOMATO  SALAD. 

1  tomato.  I  y2  c.  tomato  and  cel- 

%  tsp.  mayonnaise.   |     ery,  cut  in  dice. 

Prepare  in  the  same  way  as  apple 
salad. 


42 


Fruits. 

CRANBERRY  JELLY. 

y2  c.  cranberries.  %  c.  water. 

2  tbsp.  sugar. 

Pick  over  and  wash  the  cranberries, 
cook  them  with  the  water  until  they 
burst  from  their  skins,  press  through 
a  strainer,  add  the  sugar  and  stir  until 
the  sugar  is  dissolved,  stop  stirring  ancl 
boil  two  minutes,  or  until  it  jellies; 
pour  into  a  mould  which  has  been  wet 
with  cold  water,  and  set  away  to  cool. 

BAKED   APPLE. 

Wipe  and  core  a  sour  apple,  place 
it  in  an  agate  baking  dish,  and  fill 
the  centre  with  sugar  and  one  tea- 
spoonful  lemon  juice.  Pour  one-quar- 
ter cup  water  around  the  apple,  bake 
until  soft,  from  twenty  to  forty-five 
minutes,  basting  every  ten  minutes, 
place  in  a  dish  and  pour  the  juice  over 
it.  When  cold,  serve  with  plain  or 
whipped  cream. 

STEAMED  APPLE. 

Wipe,  core  and  pare  a  sour  apple; 
put  on  a  plate  in  a  steamer  and  cook 
until  the  apple  is  tender.  The  juice 
may  be  strained  and  made  into  a  syrup, 
using  one  teaspoonful  sugar  to  one 
tablespoonf ul  juice ;  boil  three  minutes, 
add  a  few  drops  of  lemon  juice  and 
strain  over  the  apple. 
43 


APPLE  SAUCE. 


1  apple. 

%  c.  water. 

2  tbsp.  sugar. 


tsp.  lemon  juice, 
or  nutmeg  or  cin- 
namon. 


Wipe,  quarter,  core  and  pare  the  ap- 
ple; add  the  water  and  cook  until  it 
begins  to  grow  soft,  add  the  sugar  and 
flavoring,  and  cook  until  thoroughly 
soft,  press  through  a  strainer  and  beat 
well. 

The  water  and  sugar  may  be  made 
into  a  syrup,  then  the  pieces  of  apple 
cooked  gently  in  this  until  tender,  then 
removed  from  the  syrup  without  break- 
ing them  and  arranged  on  a  saucer. 

STEWED  PRUNES. 

*4  c.  prunes.  I  y2  tbsp.  sugar. 

1  c.  water.  |  ^4  tsp.  lemon  juice. 

Wash  the  prunes  and  soak  them  over 
night  in  the  water.  Cook  them  gently 
in  this  water  two  hours  or  until  they 
are  soft  ;  add  the  sugar  and  lemon  juice. 
Cook  ten  minutes  longer,  then  cool. 

GRAPE  JAM. 

2  c.  grapes  picked  from  the  stem.   1  c.  sugar. 

Wash  the  grapes  and  press  the  pulp 
from  the  skins.  Cook  the  pulp  until 
the  seeds  can  be  easily  removed,  then 
strain.  "  Add  the  skins  and  sugar  to  the 
pulp  and  cook  slowly  until  thick.  Place 
in  a  jelly  glass,  and  when  cold  seal  witl 
paraffin,  or  paper  and  white  of  egg. 


Ice 

GENERAL   RULES. 

A  pint  freezer  may  be  used  or  the 
following  utensils  may  be  substituted: 
a  half  pound  baking-powder  can,  a 
wooden  spoon,  a  bowl  or  a  small 
wooden  tub  to  form  outside  of  freezer. 
The  tin  can  should  be  soldered  to  make 
it  water  tight. 

The  ice  must  be  broken  into  fine 
pieces  and  mixed  with  the  rock  salt; 
use  three  times  as  much  ice  as  salt  for 
freezing.  Pour  the  mixture  which  is 
to  be  frozen  into  the  can.  Surround 
the  can  with  ice  and  salt,  beat  the 
mixture,  and  as  it  freezes  scrape  from 
the  sides  of  the  can  with  a  wooden 
spoon;  cover  and  turn  can  back  and 
forth,  scraping  from  the  bottom  and 
sides  every  five  minutes.  When  it  is 
frozen  throughout,  beat  well,  and  pack 
in  a  smaller  can  or  ice  cream  mould,  if 
desired.  Place  a  small  strip  of  mus- 
lin dipped  in  melted  butter  around  the 
outside  of  the  cover,  to  keep  out  salt, 
and  pack  with  ice  and  salt,  covering  the 
can  completely.  Be  careful  to  drain  off 
all  the  water  if  ice  melts  while  the 
mould  is  standing  in  it;  the  ice  cream 
should  stand  at  least  an  hour  before 
using.  In  serving,  wash  salt  from  the 
mould  with  cold  water,  wipe,  remove 
cover  and  slip  a  knife  around  the  inner 
edge  of  the  mould,  and  invert  the 
mould  over  serving  plate. 
45 


VANILLA  ICE  CREAM. 

y2  c.  cream.  1  tbsp.  sugar. 

y2  tsp.  vanilla. 

Heat  the  cream  and  dissolve  the 
sugar  in  it;  when  cool,  add  vanilla  and 
freeze. 

CARAMEL  ICE  CREAM. 

y2  c.  cream.  2  tsp.  sugar. 

2  tbsp.  caramel. 

Heat  the  cream  and  dissolve  the 
sugar  and  caramel  in  it;  when  cool, 
freeze. 

COFFEE  ICE  CREAM. 

y2  c.  cream  l1^  tbsp.  sugar. 

y±  c.  strong  coffee. 

Heat  the  cream  and  dissolve  the 
sugar  in  it,  add  the  coffee,  and  when 
cool,  freeze. 

CHOCOLATE  ICE  CREAM. 

y2  c.  cream.  1 1  tbsp.  sugar. 

%  oz.  chocolate.         j  3  drops  vanilla. 

Melt  the  chocolate  over  hot  water, 
add  the  sugar  and  the  hot  cream  grad- 
ually ;  when  cool,  add  vanilla  and  freeze. 

STRAWBERRY  ICE  CREAM. 

y2  c.  cream.  %  c.  sugar. 

y2  c.  strawberries. 

Einse,  hull  and  mash  the  strawber- 
ries, add  the  sugar,  add  cream  and 
freeze. 

f         RASPBERRY  ICE  CREAM. 

y2  c.  cream.  %  c.  sugar. 

y2  c.  raspberries. 

Strain  the  raspberries  through  cheese- 
cloth; add  the  sugar  to  the  juice,  then 
add  cream  and  freeze. 
46 


PEACH  ICE  CREAM. 

y2  c.  cream.  3/4  c.  sugar. 

%  c.  peaches. 

Mash  the  peaches,  add  sugar,  add 
cream  and  freeze.  If  canned  peaches 
are  used,  drain  the  fruit  from  the  juice, 
and  use  less  sugar.  If  peaches  lack 
flavor,  add  one-half  teaspoonful  lemon 
juice. 

MILK  SHERBET. 

%  c.  milk.  %  c.  sugar. 

1  tbsp.  lemon  juice. 

Dissolve  the  sugar  in  the  lemon  juice, 
add  the  milk  and  freeze. 


ORANGE  ICE. 


water. 
c.  sugar. 


Rind  of  %  orange. 


orange  juice 
y2  oranges), 
tbsp.  lemon  juice. 


Boil  the  water,  sugar  and  rind  of  one- 
quarter  orange  for  three  minutes. 
Cool.  Cut  the  top  off  the  whole  orange, 
and  with  a  silver  spoon  remove  the  in- 
side. When  the  syrup  is  cool,  add  the 
juice  and  strain  through  cheese-cloth. 
Freeze,  and  when  ready  to  serve,  fill  the 
orange  shell  with  the  ice. 

LEMON  ICE. 

%  c.  water.  %  c.  sugar. 

3  tbsp.  lemon  juice. 

Boil  the  water  and  sugar  for  three 
minutes,  add  lemon  juice,  strain 
through  cheese-cloth,  and  when  cool, 
freeze. 

GRAPE  JUICE  FRAPPE. 

%  c.  boiling  water.   I  ^4  c.  grape  Juice. 
1  tbsp.  sugar.  (l  tsp.  lemon  juice. 

Boil  water  and  sugar  for  three  min- 
utes. Strain,  and  when  cool,  add  fruit 
juice  and  freeze. 

47 


Desserts. 

RULES  FOR  CUSTARDS. 

The  eggs  should  be  thoroughly  mixed, 
but  not  beaten  light,  and  sugar  and  salt 
added  to  these  and  the  hot  milk  added 
slowly.  Custards  must  be  cooked  over 
moderate  heat ;  if  a  custard  curdles,  put 
it  in  a  pan  of  cold  water  and  beat  until 
smooth.  Custards  should  always  be 
strained,  and  should  be  served  very 
cold,  and  in  glass  dishes  or  cups  when 
possible. 

STEAMED  CUSTARD. 


c.  milk. 

egg. 

tbsp.  sugar. 


Salt. 

1    tsp.    caramel    or 
nutmeg. 


Mix  according  to  the  above  rule, 
strain  into  cups  and  steam  until  firm 
over  water  which  is  boiling  gently.  One- 
eighth  ounce  Baker's  chocolate  may  be 
melted  and  mixed  with  the  milk  for 
chocolate  custards. 

SOFT  CUSTARD. 

1  c.  milk.  I  iy2  tbsp.  sugar. 

1  egg   (yolk)  I  Salt. 

5  drops  flavoring. 

Mix  according  to  the  above  rule  and 
cook  in  a  double  boiler,  stirring  con- 
stantly until  it  thickens,  strain,  and 
when  cool,  flavor.  One-half  this  quan- 
tity may  be  used  for  class  work. 

FLOATING  ISLAND. 

%  c.  milk.  |  Salt. 

1  yolk  of  egg.  3  drops  of  vanilla  or 

%  tbsp.  sugar.  other  extract. 

48 


Make  according  to  the  directions  for 
Soft  Custard. 

Meringue. 
y±  white  of  egg.         |  %  tbsp.  powd.  sugar. 

Add  the  sugar  to  the  beaten  white 
of  egg,  and  beat  until  stiff  and  fine- 
grained. Drop  in  spoonfuls  on  the  cus- 
tard when  cold. 

CUSTARD  PUDDING. 


1  tbsp.  gran,  tapioca 
or  %  c.  pearl  tapi- 
oca or  rice. 

1/2  c.  milk. 

Va  egg  (yolk). 


Salt. 

Vz  egg   (white). 

3    drops    vanilla    or 

other  extract. 
1  tbsp.  sugar. 


Soak  the  tapioca  in  enough  hot  water 
to  cover  it,  until  it  absorbs  the  water, 
add  the  milk,  and  cook  until  the  tapioca 
is  soft  and  transparent,  add  the  yolk 
of  egg,  sugar  and  salt,  cook  three  min- 
utes, remove  from  the  fire;  add  the 
beaten  white  and  flavoring,  and  when 
cold  serve.  Eice  must  be  cooked  until 
soft.  The  white  of  egg  may  be  used 
as  a  meringue,  and  put  on  the  pudding, 
then  browned  slightly  in  the  oven. 

EGG  CREAM. 

1  egg.  I  *4   lemon,  juice  and 

y8  c.  sugar.  I     rind. 

Separate  the  yolk  and  white  of  the 
egg  and  beat  the  sugar  with  the  yolk 
until  well  mixed.  Add  the  lemon  to 
this,  and  stir  slowly  over  hot  water  until 
the  mixture  begins  to  thicken,  then 
add  the  beaten  white  and  stir  until 
the  whole  resembles  very  thick  cream. 
Stir  occasionally  until  cool,  then  pour 
into  a  glass  dish. 


X    FRUIT  WHIP. 

1  white  of  egg.          I  %    c.   fruit    (cut   in 

2  tbsp.  powd.  sugar.  |     fine  pieces). 

Beat  the  white  of  the  egg,  add  the 
sugar,  and  then  the  fruit;  beat  until 
thick  and  smooth.  Chill  before  serving. 

Grated  or  stewed  apple,  ripe  peaches 
or  strawberries,  stewed  prunes  or 
canned  fruit  may  be  used. 

The  fruit  must  be  cool  when  added 
to  the  beaten  white  of  egg  and  sugar. 

IRISH  MOSS  BLANC  MANGE. 

%  c.  milk.  I  Salt 

1  tbsp.  Irish  moss.    |  Flavoring,  if  desired. 

Wash  the  moss  in  several  waters  and 
pick  it  over  carefully.  Put  it  into  a 
double  boiler  with  the  milk.  Cook  un- 
til it  thickens  when  dropped  on  a  cold 
plate.  Add  the  salt,  strain  and  flavor. 
Pour  into  a  custard  cup  which  has  been 
rinsed  with  cold  water. 

SCALLOPED  APPLE. 


%  tbsp.  butter. 
%  c.  crumbs. 
%  c.  chopped  apple. 
1  tbsp.  brown  sugar. 


y8  tsp.  nutmeg. 
ys  tsp.  cinnamon. 
1/16  tsp.  grated  lem- 
on rind. 


1  tsp.  lemon  juice. 

Melt  the  butter  and  add  the  crumbs. 
Mix  the  sugar,  spice  and  lemon  rind. 
Put  one-quarter  of  the  crumbs  in  bot- 
tom of  a  buttered  baking-dish,  then 
one-hal|  of  the  apples.  Sprinkle  with 
one-half  the  sugar  and  spice;  then  add 
more  crumbs,  the  remainder  of  the  ap- 
ple, the  sugar  and  spice;  sprinkle  the 
lemon  juice  over  this  and  put  the  rest 
of  the  crumbs  over  the  top.  Bake  until 
the  apples  are  thoroughly  cooked,  thirty- 
to  forty-five  minutes. 
50 


APPLE  MERINGUE  PUDDING. 


%  c.  apple  sauce. 
1  egg. 

%    tsp.    nutmeg   or 
cinnamon. 


%  tbsp.  butter. 
Salt 

1  tbsp.  powd.  sugar, 
tsp.   almond   fla- 


voring. 

While  the  apples  are  still  hot  add  the 
spices,  the  butter  and  well-beaten  yolk 
of  the  egg.  Beat  until  light;  put  into 
a  buttered  baking-dish  and  cook  ten 
minutes  in  a  hot  oven.  Then  cover 
with  the  meringue  and  brown  slightly. 

LEMON  SNOW. 

2  tbsp.  sugar.  I  %  c.  boiling  water. 

1  tbsp.  cornstarch.    |l  tbsp.  lemon  juice. 
White  1  egg. 

Mix  sugar  and  cornstarch  thoroughly ; 
add  boiling  water  slowly,  stirring  con- 
stantly. Cook  one-half  hour  in  a  dou- 
ble boiler.  Add  lemon  juice,  pour 
slowly  over  the  beaten  white  of  egg  and 
when  thick  pour  into  a  mould  to  harden. 
Serve  with  a  custard  flavored  with 
vanilla. 

FRUIT  TAPIOCA. 

ltsp.minutetapioca.ll  tbsp.  sugar. 
%  c.  boiling  water.  |  y2  apple. 

Moisten  the  tapioca  with  one  table- 
spoonful  of  cold  water  and  stir  into 
the  boiling  water;  cook  twenty  min- 
utes, add  the  sugar  and  stir  until  dis- 
solved. Slice  the  apple  and  pour  the 
tapioca  over  it  and  bake  in  the  oven 
until  the  fruit  is  very  soft.  Other  fruits 
may  be  used  instead  of  apples. 

CHOCOLATE  PUDDING. 


bread  crumbs. 


c.  hot  milk. 


oz.  chocolate. 


Salt 


tbsp.  sugar. 
egg. 


8  drops  vanilla. 
51 


Soak  the  bread  crumbs  in  half  of  the 
hot  milk;  melt  the  chocolate  over  hot 
water;  add  the  sugar  and  the  rest  of 
the  hot  milk..  Put  this  mixture  with 
the  bread  crumbs,  and  add  the  other  in- 
gredients. Bake  in  two  custard  cups. 
Serve  cold  with  whipped  cream  or  a 
meringue. 

ORANGE  PUFFS. 
1  tbsp.  butter.  y2  tsp.  bak.  powder. 


%  c.  sugar. 
%  yolk  of  egg. 
1  tbsp.  milk. 


l/2   c.   flour. 

tsp.  orange  rind. 
1  tbsp.  orange  juice. 


y2  white  of  egg. 

Mix  in  order  given.  Bake  in  two 
pans  15  to  20  minutes.  Serve  warm. 

ORANGE  SAUCE. 

y2  tbsp.  flour.  y2  c.  orange  piice. 

y^  c.  boiling  water.  I  %tsp.  orange  rind. 
3  tbsp.  sugar.  \%  tsp.  lemon  juice. 

Mix  the  flour  and  sugar,  add  the 
boiling  water  gradually  and  cook  for 
10  minutes.  Add  the  other  ingredients, 
heat  and  serve. 


APPLE  CAKE. 


c.  flour. 


1   tsp.   baking  pow- 
der. 

Va  tsp.  salt 
%  c.  milk. 


M  egg. 

%  tbsp.  melted  but- 
ter. 

y%  apple. 
1  tbsp.  sugar. 


Sift  the  dry  ingredients  thoroughly, 
beat  the  egg  slightly  and  add  the  milk 
to  it,  add  this  to  the  dry  ingredients 
gradually,  then  beat  well  and  fold  in 
the  melted  butter.  Cut  the  fruit  into 
slices,  put  them  in  an  agate  pan  and 
sprinkle  with  the  sugar,  pour  in  the 
batter,  and  bake  in  a  hot  oven  about 
twenty-five  minutes.  If  canned  peaches 
are  used,  prepare  a  sauce  with  the  juice. 
52 


STEAMED   CHOCOLATE   PUDDING. 


e.  Hour. 

tbsp.  sugar, 
tsp.  baking  pow- 


*/4  egg. 

2  tbsp.  milk. 

1  tsp.  melted  butter. 


der. 

y8  oz.  or.  1  tsp.  melted  chocolate. 

Sift  the  dry  ingredients  thoroughly. 
Mix  the  milk  and  egg,  add  this  to  the 
dry  ingredients  gradually,  add  the 
chocolate  and  beat  well,  then  fold  in 
the  melted  butter  and  pour  into  a  but- 
tered mould  and  cover  tightly.  Steam 
one  hour. 


STEAMED  FRUIT  PUDDING. 


14  c.  flour. 
&  tsp.  baking  pow- 
der. 

[/ !  6  tsp.  nutmeg. 
l/16tsp.  cinnamon. 


Salt. 

%  tbsp.  suet. 

%  tbsp.  molasses. 

2  tbsp.  milk. 

tbsp.   currants. 


y2  tbsp.  raisins. 

Sift  the  dry  ingredients  thoroughly, 
add  the  other  ingredients  in  the  order 
given,  pour  into  a  buttered  mould,  cover 
tightly  and  steam  one  hour  and  a  quar- 
ter. 


CREAM  PUFFS. 

*4  c.  hot  water.          I  ys  c.  flour. 
2  tbsp.  butter.  1 1  egg. 

Heat  the  water  and  butter  until  the 
water  boils.  Add  the  flour  all  at  once 
and  mix  thoroughly.  Cook  three  min- 
utes, and  when  cool  add  the  egg  un- 
beaten. Beat  until  thoroughly  mixed. 
Drop  by  tablespoonf  ul  on  buttered  pans. 
Bake  twenty-five  or  thirty  minutes  in 
a  hot  oven.  When  cold,  open  at  the  side 
and  fill  with  cream  filling. 
53 


CREAM  FOR  PUFFS. 

%  c.  hot  milk.  3  tbsp.  sugar. 

2  tbsp.  flour.  y2  tsp.  butter. 

%  egg.  5  drops  vanilla. 

Moisten  the  flour  with  a  little  cold 
milk  and  add  this  to  the  hot  milk. 
Cook  in  a  double  boiler  fifteen  minutes. 
Beat  the  egg  and  sugar  together.  Pour 
the  thickened  milk  over  the  egg,  add 
the  butter  and  cook  until  the  ep%  thick- 
ens. Flavor  when  cool. 


LEMON  SAUCE. 


%  c.  boiling  water. 
2  tbsp.  sugar. 
1  tsp.  flour. 


1  tsp.  lemon  juice. 
}4  tsp.  lemon  rind. 
%  tsp.  butter. 


Pour  the  boiling  water  slowly  over 
the  sugar  and  flour  which  have  been 
thoroughly  mixed.  Cook  for  ten  min- 
utes. Then  add  ^he  butter  and  lemon 
and  serve. 


FOAMY  SAUCE. 


1  tsp.  butter. 
1  tbsp.  sugar. 
%  yolk  of  egg. 


2  tbsp.  boiling  water. 
}4  white  of  egg. 
5  drops  flavoring. 


Cream  the  butter,  add  the  sugar  and 
yolk  of  egg,  then  the  boiling  water; 
add  the  beaten  white  and  flavoring,  beat 
until  foamy  and  serve. 

HARD  SAUCE. 

1  tsp.  butter.  13  drops  flavoring,  or 

1  tbsp.  powd.  sugar.  |  Grated   nutmeg. 

Cream  the  butter,  add  the  sugar 
gradually,  beating  until  it  is  light  and 
creamy,  add  flavoring  and  beat  again, 
pile  lightly  and  put  near  the  ice  until 
cold  and  hard.  If  nutmeg  is  used  grate 
it  over  the  top  before  serving. 

54 


Dishes  Prepared  with 
Gelatine. 

GENERAL  RULES. 

Soak  gelatine  in  cold  water  until  it 
is  softened — granulated  gelatine  softens 
in  three  minutes,  shredded  gelatine  in 
about  one-half  hour,  and  should  be  cov- 
ered while  soaking.  When  softened, 
boiling  water  will  dissolve  it. 

If  gelatine  must  be  softened  quickly, 
pour  cold  water  over  the  gelatine,  and 
heat  over  boiling  water  until  it  is  dis- 
solved. 

A  wet  cloth  should  be  used  for  strain- 
ing jellies. 

If  jellies  are  to  be  moulded,  the 
moulds  should  be  wet  with  cold  water. 

Jellies  should  be  placed  near  the  ice 
to  harden,  or  may  be  hardened  quickly 
by  surrounding  with  ice  water. 

One  teaspoonful  granulated  gelatine 
equals  two  tablespoonfuls  Nelson's  gela- 
tine. 

LEMON  JELLY. 

1  tsp.  gran,  gelatine.  I  %  c.  boiling  water. 

2  tbsp.  cold  water.    |2  tbsp.  sugar. 

1  tbsp.  lemon  juice. 

Soak  the  gelatine  in  cold  water,  add 
the  boiling  water,  sugar  and  juice,  stir 
until  the  sugar  is  dissolved,  strain. 

ORANGE  JELLY. 


1  tsp.  gran,  gelatine. 

2  tbsp.  cold  water. 
%  c.  boiling  water. 


3  tbsp.  sugar. 
*4  c.  orange  juice. 
2  tsp.  lemon  juice. 


55 


Soak  the  gelatine  in  the  cold  water, 
add  the  boiling  water,  sugar  and  juice, 
stir  until  the  sugar  is  dissolved,  strain. 
One-quarter  cup  of  any  other  fruit  juice 
may  be  used. 


COFFEE  JELLY. 


1  tsp.  gran,  gelatine. 

2  tbsp.  cold  water. 


c.  coffee. 

c.  boiling  water. 


2  tbsp.  sugar. 

Soak  the  gelatine  in  the  cold  water, 
add  the  boiling  liquid  and  sugar,  stir 
until  the  sugar  is  dissolved,  strain. 
Serve  with  cream. 

WINE  JELLY. 


1  tsp.  gran,  gelatine. 

2  tbsp.  cold  water. 
1/2  c.  boiling  water. 


2  tbsp.  sugar. 

y2  tbsp.  lemon  juice. 

2  tbsp.  wine. 


Soak  the  gelatine  in  the  cold  water, 
add  the  boiling  water,  sugar  and  lemon 
juice,  stir  until  the  sugar  is  dissolved. 
When  slightly  cooled  add  the  wine  and 
strain. 

CHOCOLATE    CREAM. 

1  tsp.  gran,  gelatine.  I  2  tbsp.  sugar. 

2  tbsp.  cold  water.    |  %  c.  cream. 

ye  oz.  chocolate.        |5  drops  vanilla. 

Soak  the  gelatine  in  the  cold  water, 
melt  the  chocolate  over  boiling  water, 
add  the  sugar  and  then  the  hot  cream 
gradually.  Pour  this  hot  mixture  over 
the  gelatine,  add  the  vanilla  and  pour 
into  a  mould.  Serve  with  plain  or 
whipped  cream. 

COFFEE  CREAM. 


1  tsp.  gran,  gelatine. 

2  tbsp.  cold  water. 
y8  c.  strong  filtered 


2  tbsp.  sugar. 


c.   cream,  or 
c.  rich  milk. 


coffee. 

50 


Soak  the  gelatine  in  cold  water  until 
soft,  then  add  the  hot  coffee  and  the 
sugar.  When  the  gelatine  is  dissolved 
strain  the  mixture,  add  the  cream,  then 
pour  into  a  glass  dish.  If  cream  is 
whipped  it  can  be  made  like  Charlotte 
Russe. 

BLANC  MANGE. 


1  tsp.  gran,  gelatine. 

2  tbsp.  cold  water. 
%  c.  milk  or  cream. 
%    in.    stick   cinna- 
mon. 

1  whole  clove. 


Salt. 

2  tbsp.  sugar. 
%  tbsp.  brandy. 
1  tbsp.  sherry. 
%    tsp.    vanilla    ex- 
tract. 


*4  tsp.  lemon  extract. 

Soak  the  gelatine  in  the  cold  water. 
Heat  the  milk  with  the  cinnamon,  clove 
and  salt.  Add  the  hot  milk  to  the 
softened  gelatine,  then  the  sugar.  When 
partially  cooled,  add  the  remaining  in- 
gredients and  strain  into  glasses. 

SNOW   PUDDING. 


1  tsp.   gelatine. 

2  tbsp.  cold  water. 
*4  c.  boiling  water. 


^4  c.  sugar. 

1  tbsp.  lemon  juice. 

1  white  of  egg. 


Prepare  as  for  lemon  jelly;  beat  the 
white  of  the  egg  until  light,  and  when 
the  jelly  begins  to  thicken,  add  the 
white  to  it.  Beat  until  smooth,  nearly 
hard,  then  pour  into  three  custard  cups. 

Serve  with  Soft  Custard  (p.  48). 

CHARLOTTE   RUSSE. 

iy2  tsp.  gelatine.        1%  tsp.  vanilla,  or 
3  tbsp.  cold  water.      1  tbsp.  sherry. 
*4  c.  scalded  cream.  \%   c.   cream    (whip- 
%  c.  powd.  sugar.    ]     ped). 
6  lady  nngers. 

Soak  the  gelatine  in  cold  water  until 
soft;    add   the  hot   cream   and   sugar. 
57 


Place  the  bowl  in  ice  water  and  stir 
constantly.  When  the  mixture  forms  a 
thick  syrup  add  flavoring  and  pour 
slowly  on  the  whipped  cream.  The 
utensil  holding  the  whipped  cream  must 
be  surrounded  by  ice  water.  Trim  the 
sides  and  ends  of  the  lady  fingers  and 
place  them  one-half  inch  apart  around 
the  sides  of  the  mould,  the  crust  side 
next  to  the  mould,  and  fill  with  the 
mixture.  When  thoroughly  chilled, 
turn  out  on  a  glass  dish. 


58 


Pastry, 


c.  pastry  flour. 


tbsp.   butter  or 


other  fat. 
tsp.  baking  powd. 

Ice  water  to  make  a  stiff  dough. 

Sift  the  salt  and  baking  powder  with 
the  flour.  Add  the  fat  and  cut  it  in 
with  a  knife.  It  should  not  be  cut 
very  fine  if  a  flaky  crust  is  desired. 
Add  the  water  slowly  and  mix  with  a 
knife.  Do  not  touch  with  the  hands. 
Roll  in  one  direction  only,  and  on  one 
side,  using  but  little  flour.  Roll  the 
dough  thin  and  bake  until  brown. 

LEMON  PIE. 


1  tbsp.  flour. 

%  c.  sugar. 

i/2  c.  boiling  water. 

1  tsp.  lemon  juice. 

%  tsp.  lemon  rind. 


yolk  of  egg. 
tsp.  butter, 
white  of  egg. 

tbsp.     powdered 
sugar. 


Mix  the  flour  and  sugar  together. 
Add  the  boiling  water  slowly,  and  cook 
twenty  minutes,  stirring  frequently. 
Add  the  mixture  to  the  beaten  yolk,  add 
butter  and  lemon  and  cook  until  the 
egg  thickens.  When  mixtuie  is  cool, 
place  it  in  a  baked  crust,  cover  with  the 
meringue  and  bake  until  light  brown. 

APPLE  PIE. 


%     c.     tart     apple 

(sliced). 
1  tbsp.  sugar. 
1  tbsp.  water. 


Lemon  juice,  or 
16tsp.  ci] 
nutmeg, 
tsp.  butter. 


Fill  a  custard  cup  with  layers  of  ap- 
ple, sugar,  flavoring  and  small  bits  of 
60 


butter,  moisten  the  edge  of  the  bowl 
and  cover  with  a  thin  crust.  The  crust 
should  be  cut  in  several  places.  Bake 
until  the  apples  are  soft  and  the  crust 
is  brown. 

Apple  sauce  may  be  used  on  a  baked 
crust. 


Bread  and  Cake. 

BREAD. 


%  c.  hot  milk. 

%  tsp.  salt. 

%  tsp.  sugar. 

1  tsp.  lard  or  butter. 


1/2    cake   compressed 

yeast. 

y8  c.  water. 
Flour  (about  1  c.). 


Put  the  water  or  milk,  salt,  sugar 
and  fat  into  a  bowl.  When  lukewarm, 
add  the  yeast,  then  the  flour  gradually. 
When  stiff  enough  to  handle,  turn 
the  dough  out  on  a  floured  board 
and  knead  until  smooth  and  elastic. 
Put  it  back  into  the  bowl,  moisten,  cover 
and  let  it  rise  in  a  warm  place  until 
double  its  bulk,  then  make  into  a  small 
loaf,  or  shape  into  biscuit.  Place  in 
the  pan  in  which  it  is  to  be  baked. 
Cover  and  again  allow  it  to  double  in 
bulk,  then  bake.  The  large  amount  of 
yeast  allows  the  bread  to  be  made  and 
baked  in  three  hours. 

PARKER  HOUSE  ROLLS. 


c.  hot  milk, 
tbsp.  butter, 
tbsp.  sugar, 
tsp.  salt. 


%   c.   flour   for   the 

sponge. 
Flour    to    make    a 

dough. 


%  yeast  cake. 

Prepare  the  same  as  for  plain  bread, 
adding  the  three-fourths  cup  of  flour 
after  the  yeast  and  then  beating  it 
with  a  wooden  spoon.  Let  it  rise  until 
light  and  porous.  Add  sufficient  flour 
to  make  a  dough  and  knead  until 
smooth.  Let  it  rise  again  to  double  its 
bulk.  Knead  and  roll  one-half  inch 
thick.  Lift  it  from  the  board  and  let 
it  shrink.  Cut  with  a  round  or  oval 
61 


cutter.  Place  a  small  piece  of  butter 
near  the  edge  of  each  roll  and  spread 
it  over  one-half  the  surface  of  the  roll, 
then  fold  so  that  the  edges  are  even. 
Press  each  roll  to  prevent  its  opening 
as  it  rises.  When  light  bake  in  a  hot 
oven  15  to  20  minutes.  This  dough 
may  be  used  for  sticks  or  soup  biscuits. 


BUNS. 


2  tbsp.  sugar. 
ys  c.  hot  milk. 
%  tsp.  salt. 


%  yeast  cake. 
%    c.   flour   for  the 
sponge. 


Vs  egg. 

Flour  to  make  a  dough. 

Make  a  sponge  with  the  above  in- 
gredients. Beat  it.  Let  it  rise  until 
light,  add  flour  to  make  a  dough,  knead 
it  and  let  it  rise  again  to  double  its 
bulk,  then  add  one  tablespoonful  but- 
ter (softened),  one-eighth  teaspoonful 
cinnamon  or  nutmeg  and  one-sixth  cup 
currants.  Let  it  rise  again.  Shape 
into  small  round  cakes  and  place  in 
muffin  pans  to  rise.  When  light,  bake 
in  a  moderate  oven.  When  they  have 
baked  for  fifteen  minutes  glaze  them 
with  a  mixture  of  milk  and  sugar  (one 
teaspoonful  sugar,  one  tablespoonful 
milk)  and  repeat  every  five  minutes 
until  they  are  done.  Bake  about  forty 
minutes. 

CROUTONS. 

Cut  pieces  of  stale  bread  into  one- 
half-inch  cubes,  and  brown  in  a  hot 
oven,  stirring  frequently. 

SIPPETS. 

Cut  bread  into  thin  slices,  and  then 
into  strips  five  inches  long  and  one  and 
one-half  inches  wide,  and  toast  them. 
62 


CANAPE'S. 

Cut  bread  into  pieces  two  inches 
thick,  cut  either  round  or  three  and  one- 
half  inches  long  by  two  and  one-half 
inches  wide.  Eemove  part  of  the  bread 
from  centre,  spread  lightly  with  soft- 
ened butter  and  brown  in  the  oven. 

SOUP  STICKS. 

Cut  stale  bread  in  one-third  inch 
slices,  remove  crusts,  butter,  and  cut 
in  one-third  inch  strips.  Brown  in  the 
oven. 

ZWIEBACK. 

Cut  baker's  or  other  light  bread  into 
one  inch  slices,  and  brown  in  a  moder- 
ate oven. 

TOAST. 

Cut  a  slice  of  stale  bread  one-quar- 
ter inch  thick,  put  it  on  a  toaster  or 
fork,  move  it  gently  over  the  heat  until 
dry,  then  allow  it  to  become  a  light 
brown  by  placing  it  nearer  the  heat, 
and  turning  constantly.  It  may  be  first 
dried  in  the  oven. 

WATER  TOAST. 
%  c.  boiling  water    11  slice  toast 
%  tsp.  halt.  \y2  tsp.  butter. 

Add  salt  to  the  boiling  water  in  a 
saucer.  With  two  forks  place  the  slice 
of  toast  in  the  water,  turn  it  over  and 
remove  to  the  serving  plate,  spread  with 
the  butter,  and  serve  while  hot. 

MILK  TOAST. 

%  c.  hot  milk.          II  slice  toast. 
%  tsp.  salt.  I  y2  tsp.  butter. 

Dissolve  the  salt  in  the  hot  milk  and 
pour  it  over  the  slice  of  toast.  Spread 
the  butter  evenly  over  the  toast  and 
serve  immediately. 

63 


CREAM  TOAST. 

%  tbsp.  butter.          1%  tsp.  salt 
i/z  tbsp.  flour.  |  i/2  c.  milk  or  cream. 

2  slices  of  toast. 

Heat  the  butter.  When  it  bubbles  add 
the  flour  and  salt.  Add  the  hot  milk, 
a  little  at  a  time,  stirring  each  time 
until  the  mixture  is  perfectly  smooth. 
Pour  this  sauce  over  slices  of  dry  or 
moist  toast.  Moist  toast  is  prepared 
by  quickly  dipping  dry  toast  into  hot 
salted  water. 

FRENCH  TOAST. 

y2  egg.  I  2  slices  of  stale  bread. 

Salt  %  tsp.  butter. 

i/4  c.  milk. 

Beat  the  egg  slightly,  add  salt  and 
milk,  dip  the  bread  in  the  mixture. 
Have  a  griddle  hot  and  buttered  with 
one-half  teaspoonful  of  the  butter, 
brown  the  bread  on  one  side,  place  one- 
fourth  teaspoonful  of  butter  on  top 
of  each  slice,  turn  and  brown  on  the 
other  side.  Serve  hot  with  a  mixture 
of  one-eighth  teaspoonful  cinnamon 
and  one  tablespoonful  powdered  sugar 
or  a  sauce. 

CRISP  CRACKERS. 

Split  and  butter  thick  crackers,  and 
brown  in  a  hot  oven. 

WHITE   FLOUR   WAFERS. 


c.  flour, 
tsp.  salt. 


Milk  to  make  a  very 
stiff  dough. 


tbsp.  butter. 

Sift  the  flour  and  salt  together,  chop 
in  the  butter   and   add   enough  milk 
to  make  a  very  stiff  dough;  chop  thor- 
oughly, then  knead  until  smooth ;  make 
64 


into  small  balls  and  roll  each  one  into  a 
thin  wafer.  Bake  in  a  hot  oven  until 
they  puff  and  are  brown. 

GLUTEN  WAFERS. 

^  c.  cream.  I  Gluten  flour    (about 

y8  tsp.  salt.  I     %  c.). 

Add  the  salt  to  the  cream,  and  then 
enough  flour  to  make  a  very  stiff  dough. 
Knead  until  smooth,  then  roll  until 
it  is  so  thin  you  can  see  the  grain  of 
the  board  through  it.  Mark  with  a 
grater,  or  prick  with  a  fork.  Cut  in 
desired  shape  and  bake  in  a  hot  oven 
until  the  wafers  are  a  light  brown. 

BUTTER  BALLS. 

Thirty-two  balls  of  one-half  ounce 
each  may  be  made  from  one  pound  but- 
ter. Put  the  pieces  in  ice  water  for 
a  few  minutes.  Scald  paddles,  then 
chill  in  ice  water,  and  roll  each  piece 
of  butter  between  paddles  until  round. 
If  the  butter  sticks  to  the  paddles, 
rub  them  with  salt,  scald  again  and 
chill.  Keep  butter  balls  in  a  cold  place. 


65 


Mixtures  withj'BaJdng 
Powder. 

Pastry  flour  should  be  used,  if  pos- 
sible. Sift  flour  before  it  is  measured; 
then  mix  and  sift  dry  ingredients. 

The  eggs  are  beaten  whole  and  the 
milk  added  to  them,  then  added  to  the 
dry  ingredients.  When  fat  is  used  it  is 
usually  melted  and  added  last,  but  may 
be  worked  into  the  flour  with  the  tips 
of  the  fingers,  or  cut  in  with  a  knife. 

The  pans  or  muffin  rings  should  be 
greased  before  the  mixture  is  prepared. 
Iron  gem-pans  must  be  heated. 

The  oven  must  be  ready  for  baking 
before  mixtures  are  prepared;  they 
must  be  put  into  the  oven  as  soon  as 
prepared  and  baked  from  twelve  to 
thirty  minutes.  In  a  coal  range  bake 
them  first  on  the  floor  of  the  oven  and 
raise  them  to  the  shelf  to  brown;  in  a 
gas  range  bake  them  on  a  shelf  in  the 
centre  of  the  oven. 


BISCUITS. 


c.  flour. 


%  tsp.  baking  pow- 
der. 


tsp.  salt 
tbsp.  fat. 
c.  milk. 


Mix  according  to  the  rule,  working 
the  fat  into  the  flour.  Toss  on  a 
slightly  floured  board  and  roll  them  out 
gently  with  a  rolling-pin  and  cut  into 
small  biscuit.  The  top  may  be  mois- 
tened with  a  little  milk.  Bake  12  to 
15  minutes. 

Whole  wheat  flour  may  be  used  for 
biscuit. 


MUFFINS. 


y2  tbsp.  flour. 

tsp.  sugar. 

tsp.  baking  pow- 
der. 


V16  tsp.  salt 
^4  egg. 
1  tbsp.  milk. 
y2  tbsp.  butter. 


Mix  according  to  the  rule  and  bake. 


CORN    MUFFINS. 


2  tbsp.  flour. 
1%  tbsp.  corn  meal. 
%  tsp.  baking  pow- 
der. 


'1C, 


egg. 

2  tbsp.  milk. 
1  tsp.  butter. 


tsp.  sugar. 

Mix  according  to  the  rule  and  bake. 

WHOLE  WHEAT  MUFFINS. 


14  c.  whole  wheat 
flour. 

1  tbsp.  flour. 

y2  tsp.  baking  pow- 
der. 


3  tsp.  salt, 
tsp.  sugar. 
%  egg. 
Ve  c.  milk. 
1  tsp.  butter. 


Mix  according  to  the  rule  and  bake. 

STEAMED  BROWN  BREAD. 

c.  rye  meal. 


2  tbsp.  corn  meal. 


1  tbsp.  molasses. 


c.  sour  milk. 

Steam  this  mixture  in  a  buttered 
mould  for  two  hours. 

GRIDDLE  CAKES. 

In  making  griddle  cakes  or  waffles 
the  griddle  or  waffle-iron  must  be  hot 
and  thoroughly  greased.  Butter,  but- 
terine,  or  salt  pork  may  be  used  for 
this  purpose. 

Pastry  flour  is  best  for  these  mix- 
tures, but  if  bread  flour  is  used  the 
amount  should  be  decreased. 

They  should  be  baked  as  soon  as 
mixed. 

67 


PLAIN  GRIDDLE-CAKES. 


*4   c.  flour. 

Vi6  tsp.  salt. 

%  tsp.  baking  powd. 


1  tsp.  butter. 
Va  egg. 
V6  c.  milk. 


Mix  and  sift  the  dry  ingredients,  add 
the  milk  and  beaten  egg  gradually,  melt 
the  butter  and  add  it  last. 

BREAD  GRIDDLE-CAKES. 
%    c.    fine   b  r  e  a  d  |  %  egg. 


crumbs. 
%  c.  hot  milk. 
i/2  tbsp.  butter. 


c.  flour, 
tsp.  salt, 
tsp.  baking  powd. 


Mix  in  the  order  given.  Any  cooked 
cereal  may  be  used  instead  of  bread 
crumbs,  using  three-eighths  cup  of  milk. 

CORN  MEAL  GRIDDLE-CAKES. 

ys  c.  corn  meal.        I  %   tsp.  baking  pow- 
%  c.  hot  milk.  der. 


c.  flour, 
tsp.  salt. 


tbsp.  sugar, 
egg. 


Pour  the  hot  milk  over  the  meal, 
stir  thoroughly  and  cook  two  minutes. 
Sift  the  remaining  dry  ingredients; 
when  the  meal  has  cooled,  mix  all  to- 
gether and  add  the  well-beaten  egg; 
bake  at  once. 

WAFFLES. 

%  c.  flour.  \%  tsp.  salt. 

%  tsp.  baking  pow- 1 2  tsp.  butter, 
der.  1 1  egg. 

%  c.  milk. 

Mix  and  sift  the  dry  ingredients,  cut 
in  the  butter,  separate  the  eggs  and  add 
the  milk  to  the  yolk.  Add  this  mix- 
ture to  the  dry  ingredients  and  fold  in 
the  beaten  white  of  egg.  If  the  batter 
is  too  stiff  more  milk  may  be  used. 


Cakes. 

GENERAL  RULES. 

Cream  the  butter,  add  the  sugar 
gradually.  The  yolks  and  whites  of 
the  eggs  should  be  beaten  separately, 
and  the  yolks  added  to  the  butter  and 
sugar.  The  bowl  in  which  they  were 
beaten  should  be  rinsed  with  the  milk. 
The  milk  and  flour  are  added  alter- 
nately, then  the  flavoring,  and  the 
whites  of  the  eggs.  When  fruit  or 
nuts  are  used  save  a  little  flour  to  cover 
them  and  add  just  before  the  whites  of 
the  eggs. 

Bake  cake  from  twenty  to  forty  min- 
utes, or  until  it  shrinks  from  the  sides 
of  the  pan.  When  taken  from  oven 
allow  it  to  remain  in  the  pan  about 
three  minutes. 

Powdered  or  fine  granulated  sugar 
may  be  used. 

Lard  or  other  fat  may  be  used  in  gin- 
gerbread. 


PLAIN  CAKE. 


1  tbsp.  butter. 


sugar. 


V2  egg. 


y2  tsp.  baking  pow- 
der. 
%  c.  flour. 


2  tbsp.  milk. 
%  tsp.  nutmeg  or  5  drops  flav;  extract 

Mix  according  to  the  general  rule. 
One-half  ounce  of  melted  chocolate  may 
be  added  after  the  yolk  of  egg;  or  one 
tablespoonful  of  either  currants,  raisins, 
chopped  citron  or  chopped  nuts  may 
be  mixed  with  one  teaspoonful  of  the 
flour  and  added  before  the  white  of  egg. 


CREAM  ALMOND  CAKE. 

2  tbsp.  butter.  %  tsp.  baking  pow- 

%  c.  sugar.  der. 

y2  c.  flour.  %  c.  milk. 

White  1  egg. 
5  drops  almond  flavoring. 

Mix  according  to  the  general  rule. 


%  tsp.  baking  pow- 
der. 
Flavoring. 


SUGAR  COOKIES. 

y2  tbsp.  butter. 
1  tbsp.  sugar. 
1  tsp.  milk. 
%  egg. 

Flour  to  make  a  stiff  dough. 

Roll  thin  and  cut  out.  Bake  about 
ten  minutes.  The  cookies  may  be  fla- 
vored with  vanilla,  lemon  or  cinnamon. 
This  makes  eight  cookies. 


GINGERBREAD. 


y2  tsp.  ginger. 
y±  tsp.  cinnamon. 
Salt. 

ys  tsp.  soda,  or 
%  tsp.  baking  pow- 
der. 


y2  tbsp.  butter. 

1  tbsp.  sugar. 

&  egg. 

1  tbsp.  molasses. 

1  tbsp.  milk  (sour  if 

possible) . 
%  c.  flour. 

Mix  in  the  order  given,  sifting  the 
dry  ingredients  together  before  adding 
them.  Bake  20  to  30  minutes  in  a 
moderate  oven. 

If  sour  milk  is  used,  use  the  soda; 
if  sweet  milk,  the  baking-powder. 

SPONGE   CAKE. 


Yolk  1  egg. 
y&  c.  sugar. 
y2  tsp.  lemon  juice. 


%  tsp.  lemon  rind. 
White  of  1  egg. 
%  c.  flour. 


Salt. 


Beat  yolk  until  thick  and  lemon-col- 
ored, add  sugar  gradually  and  continue 
beating.  Add  lemon  juice,  rind  and 
white  of  egg  beaten  until  stiff  and  dry. 
When  one-half  of  white  is  mixed  with 


70 


yolk,  carefully  cut  and  fold  in  flour, 
mixed  and  sifted  with  salt,  and  add 
remainder  of  whites.  Bake  in  an  un- 
buttered  pan,  in  a  slow  oven,  for  thirty 
minutes. 

STRAWBERRY    SHORTCAKE. 


%  egg  yolk. 

%   c.   sugar. 

%  tsp  lemon  juice. 

1  tbsp.  water. 

ys  c.  pastry  flour. 


ys  tsp.  baking  pow- 
der. 

y2  white  of  egg. 

10  large  strawber- 
ries. 


Beat  yolk,  add  the  sugar,  lemon  juice 
and  water,  then  the  flour,  sifted  with 
the  baking  powder,  and  lastly  the  white 
of  the  egg.  Bake  in  shallow  pan. 
When  cool,  split  and  fill  with  seven 
strawberries,  which  have  been  slightly 
crushed.  Make  a  meringue,  by  beat- 
ing the  white  of  one-half  egg  stiff, 
and  add  gradually  one-half  tablespoon- 
ful  powdered  sugar.  Place  on  top  of 
cake  and  garnish  with  remainder  of 
the  strawberries. 

CHOCOLATE    CAKES. 

%  white  of  egg.  %  oz.  grated  choco- 

%  c.  powd.  sugar.         late. 

^4  tsp.  cinnamon.        ^4   c.  baker's  bread, 

crumbled. 
%  tsp.  vanilla. 

Beat  the  white  to  a  stiff  froth,  add 
sugar  gradually,  and  continue  beating. 
Mix  grated  chocolate,  cinnamon  and 
bread  crumbs  together,  add  this  mix- 
ture gradually  to  egg  and  sugar,  add 
vanilla,  and  beat  well.  Drop  from  tea- 
spoon on  buttered  paper,  about  three 
inches  apart,  as  they  will  spread.  Bake 
in  a  moderate  oven  twenty  minutes, 
first  ten  minutes  on  floor,  and  last  ten 
minutes  on  rack.  This  makes  twelve 
cakes. 

71 


PEANUT  COOKIES. 


1  tbsp.  butter. 
1  tbsp.  sugar. 
%  egg. 

%  tsp.  baking  pow- 
der. 
Salt. 


2  tbsp.  flour. 

%  tbsp.  milk. 

i/s  c.  finely  chopped 

peanuts. 
4  drops  lemon  juice. 


Cream  the  butter,  add  sugar,  and 
egg  well-beaten.  Mix  and  sift  dry  in- 
gredients; add  to  first  mixture;  then 
add  milk,  peanuts  and  lemon  juice. 
Drop  from  a  teaspoon  on  an  unbuttered 
sheet  one  inch  apart,  and  place  one- 
half  peanut  on  top  of  each.  Bake 
twelve  to  fifteen  minutes  in  a  slow 
oven.  This  makes  eight  cookies. 

ROLLED  ALMOND  WAFERS. 

y2  tbsp.  butter.          II  tbsp.  milk. 
1  tbsp.  powd.  sugar.   1 1%  tbsp.  bread  flour. 
5  drops  vanilla. 

Cream  the  butter,  add  sugar  grad- 
ually, then  milk  little  by  little.  Add 
the  flour  and  flavoring.  Spread  the 
mixture  very  thinly  on  a  buttered  bak- 
ing sheet.  Sprinkle  well  with  chopped 
almonds.  Mark  in  three-inch  squares 
and  bake  slowly  until  light  brown. 
Draw  the  sheet  to  the  door  of  the 
oven,  separate  the  squares,  turn  them 
upside  down  and  roll  them  quickly. 

MACAROONS: 
1/2  white  of  egg.  %  c.  almond  powder. 

Mix  the  almond  powder  gradually 
with  the  unbeaten  white  of  the  egg. 
The  mixture  should  be  quite  stiff,  and 
if  not  thick  more  powder  must  be 
added.  When  thoroughly  blended  drop 
by  the  half  teaspoonf  ul  on  paper  placed 
on  a  baking  sheet.  Do  not  butter  the 
72 


paper.  Bake  in  a  very  slow  oven  until 
a  delicate  brown.  Eemove  from  the 
oven  and  turn  the  paper  upside  down. 
Moisten  the  under  side  and  remove  the 
macaroons. 

JUMBLES. 

2  tbsp.  butter.  I  %  c.  flour. 

2  tbsp.  sugar.  \l{i»  *sp'  nutme&- 

%  egg. 

Mix  as  for  cake.  Place  small  pieces 
of  dough  on  a  baking-sheet  and  flatten 
into  little  cakes  with  the  bottom  of  a 
tin  cup.  Bake  until  light  brown 
around  the  edges. 

This  makes  nine  jumbles. 

FROSTINGS. 

WATER  FROSTING. 

*4  c.  powd.  sugar.      I  %  tsp.  lemon  juice,  or 
y2  tbsp.  or  more  of  |  %    tsp.    cocoa   or   3 
boiling     water     or    drops  flavoring  ex- 
hot  milk.  tract. 

Add  the  water  and  flavoring  to  the 
sugar  and  stir  until  smooth.  Add  more 
water  or  milk  to  make  it  smooth  when 
placed  on  the  cake.  Melted  chocolate 
and  vanilla  may  be  used  instead  of 
lemon. 

EGG  FROSTING. 

14,  white  of  egg.         ^4  c.  powdered  sugar. 
%  tsp.  lemon  juice. 

Put  the  slightly  beaten  egg  in  a  small 
bowl.  Add  the  sugar  gradually,  beating 
constantly  with  a  spoon.  Add  the  lemon 
juice  and  beat  again. 

For  chocolate  frosting  omit  the  lemon 
juice  and  add  one-eighth  ounce  of 
melted  chocolate  and  five  drops  of 
vanilla. 


73 


Candy. 

PEANUT  CANDY. 
ys  c.  sugar.  %  c.  peanuts  (chopped). 

Heat  the  sugar  in  a  small  frying  pan. 
When  melted  add  the  peanuts,  mix- 
ing them  thoroughly.  Spread  on  a  tin 
or  iron  sheet  and  press  into  shape  with 
a  knife.  Cut  into  bars. 

One  cup  of  peanuts  equals  one-quar- 
ter cup  shelled  peanuts. 

FONDANT. 

1  c.  sugar.  %  c.  water. 

Vio  tsp.  cream  of  tartar. 

Cook  all  together  until  it  threads, 
then  pour  on  a  plate  and  beat  with  a 
fork  until  creamy,  add  five  drops  of 
flavoring  just  before  beating. 

GLACE. 

%  c.  sugar.  1 1  tbsp.  vinegar. 

%  c.  water.  |6  walnuts. 

6  almonds. 

Boil  the  water  and  sugar  together 
until  it  threads,  then  add  the  vine- 
gar. Boil  until  brittle  when  dropped 
in  ice  water.  Continue  to  cook  until 
it  changes  color,  then  place  it  over 
hot  water.  Drop  the  blanched  nuts  in 
two  or  three  at  a  time,  remove  them 
with  a  fork  and  place  on  a  buttered 
plate.  Do  not  stir  the  glace.  Warm 
the  nuts  before  dipping. 

PEPPERMINTS. 

%  c.  sugar.  1  tbsp.  cold  water. 

2  drops  oil  of  peppermint. 

74 


Cook  the  sugar  and  water  until  it 
threads.  Pour  it  into  a  bowl  and  add 
the  flavoring.  Beat  until  it  begins  to 
thicken  and  look  cloudy.  Then  drop 
with  a  teaspoon  on  paraffin  paper. 


COCOANUT  BAR. 

%  c.  sugar.  I  !/16  tsp.  cream  of  tar- 

%  c.  water.  tar. 

%  oz.  cocoanut. 

Stir  the  sugar,  water  and  cream  of 
tartar  together  until  the  sugar  is  dis- 
solved. As  soon  as  bubbles  are  seen, 
cook  without  stirring  until  it  threads. 
Eemove  immediately  from  the  range. 
Cool  (but  not  in  a  very  cold  place), 
then  beat  until  it  begins  to  thicken, 
then  add  the  cocoanut.  Spread  on  but- 
tered pan  and  cool. 


CANDIED  ORANGE  PEEL. 

Peel  of  y%  orange.  *4  c.  sugar. 

Water. 

Wipe  the  orange  and  remove  the  peel 
in  quarters.  Cut  it  in  narrow  strips 
and  cook  in  water  until  tender.  Heat 
the  sugar  with  one-fourth  of  a  cup  of 
the  water  in  which  the  peel  was  cooked. 
When  dissolved  add  the  orange.  Cook 
slowly  until  the  syrup  is  nearly  evapo- 
rated; drain  and  roll  the  strips  in 
granulated  sugar. 

TOFFEE. 

94  c.  brown  sugar.  2  tbsp.  butter. 

1  tbsp.  vinegar. 

Cook    until    it    will    harden    when 
dropped  in  ice  water,  then  pour  on  a 
buttered  pan  to  cool. 
75 


SALTED  ALMONDS. 
ya  c.  blanched  almonds.          *4  tsp.  butter. 

Cut  the  butter  in  small  pieces.  Place 
the  almonds  in  a  shallow  pan  and  put 
the  butter  over  them.  Bake  until  the 
nuts  are  light  brown  and  the  butter  is 
absorbed.  When  removed  from-  the 
oven  sprinkle  with  salt  and  cool  on 
brown  paper. 

CARAMEL. 
1  c.  granulated  sugar.      1  c.  boiling  water. 

Melt  one  cup  of  granulated  sugar. 
Stir  over  the  fire  until  it  becomes  a 
deep  dark  brown  in  color.  Add  the 
boiling  water  slowly  and  cook  until  the 
hardened  sugar  is  dissolved.  Bottle  and 
keep  tightly  corked.  Use  to  color  and 
flavor  custards. 


76 


Index. 

PAGE 

Albumen,  Plain 7 

Albumenized  Orange  Juice 8 

Albumenized  Water   7 

Almonds,  Salted 76 

Almond  Wafers  72 

Apples,   Baked   43 

Apple  Cake  52 

Apple  Meringue  Pudding   51 

Apple  Pie    59 

Apple   Salad    42 

Apple  Sauce   44 

Apples,   Scalloped   50 

Apples,   Steamed   43 

Apple  Water  4 

Avena    12 

Beef  Broth   14 

Beef  Broth,  Peptonized 15 

Beef  Juice  14 

Beef  Stew   27 

Biscuits    66 

Blackberry  Mush 12 

Blanc  Mange 57 

Blanc  Mange,  Irish  Moss 50 

Boiled  Dressing  40 

Bread    61 

Brown  Bread,  Steamed 67 

Buns   62 

Butter  Balls  65 

Cakes,  Chocolate  71 

Cake,  Cream  Almond 70 

Cake,  Plain  69 

Cake,  Sponge   70 

Canapes    63 

Candied  Orange  Peel  75 

Candy  Peanut 74 

Caramel   76 

Casserole  of  Rice  and  Meat 30 

Cereal  Coffee 6 

Charlotte  Russe    57 

Cheese  Souffle 38 

Cheese  Straws  38 

Chicken   Croquette    32 

77 


PAGE 

Chocolate  6 

Chocolate  Cream  56 

Chocolate  Pudding   51 

Chocolate  Pudding  Steamed 53 

Chop  in  Paper  26 

Clam  Broth  14 

Clam  Juice   14 

Clam  Soup 17 

Cocoa    6 

Cocoanut  Bar  75 

Coffee  Boiled 6 

Coffee  Cream   56 

Coffee  Filtered  5 

Cole  Slaw    41 

Cookies,  Peanut 72 

Cookies,  Sugar  70 

Corn  Meal  Gruel 10 

Crabs,  Devilled 34 

Cracker  Gruel 11 

Cranberry  Gruel   12 

Cranberry  Jelly  43 

Cranberry  Juice 5 

Cream  Puffs  53 

Cream  for  Puffs   54 

Creamed    Potatoes    20 

Cream  Toast 64 

Crisped  Crackers 64 

Croutons    62 

Custard    48 

Custard  Pudding  49 

Custard^   Savory    26 

Custard,  Soft   48 

Custard,  Steamed   48 

Currant  Juice 4 

Egg,  Baked  26 

Egg  Broth  9 

Egg,  Cooked  Hard  23 

Egg,  Cooked  Soft 23 

Egg  Cream 49 

Egg,  Creamy 25 

Egg,  Poached   23 

Egg-Nog,   Cold   8 

Egg-Nog,  Hot  8 

Egg  Salad  41 

Egg,  Shirred  26 

Egg,  Stuffed  41 

Egg  Vermicelli 25 

Fish  Balls  34 

Fish,  Broiled   32 

78 


PAGE 

Fish,  Scalloped 33 

Fish,  Souffl6 33 

Floating  Island  48 

Foamy  Sauce  54 

Fondant   74 

French  Dressing   40 

French  Toast 64 

Frosting,  Egg 73 

Frosting,  Water    73 

Fruit  Pudding,  Steamed 53 

Fruit  Tapioca 51 

Fruit  Whip  50 

Gingerbread    70 

Glac6 74 

Gluten  Gruel   11 

Gluten  Mush 13 

Gluten  Wafers  65 

Grape  Jam   44 

Grape  Juice 5 

Grape  Juice  Frappg 47 

Griddle  Cakes,  Bread 68 

Griddle  Cakes,  Corn  meal 68 

Griddle  Cakes,  Plain 68 

Hamburg  Steak 27 

Hard  Sauce 54 

Hash,  Browned   30 

Hash  on  Toast 31 

Hollandaise  Sauce 33 

Ice  Cream,  Caramel  .». . . .  46 

Ice  Cream,  Chocolate 46 

Ice  Cream,  Coffee 46 

Ice  Cream,  Peach  47 

Ice  Cream,  Raspberry 46 

Ice  Cream,  Strawberry 46 

Ice  Cream,  Vanilla 46 

Ice,  Lemon 47 

Ice,  Orange  47 

Jelly,  Coffee  56 

Jelly,  Lemon 55 

Jelly,  Orange  55 

Jelly,  Wine  56 

Jumbles    72 

Lemonade    4 

Lemon  Pie 59 

Lemon  Sauce  54 

Lemon  Snow 51 

Lemon  Whey   8 

79 


PAGE 

Lobster  Cutlet   34 

/  Macaroni  with  Cheese 21 

Macaroons   72 

Mayonnaise  Dressing 41 

Meat,  Scalloped  30 

Milk,  Albumenized   7 

Milk,  Pasteurized  7 

Milk  Porridge   11 

Milk  Punch 8 

Milk   Sherbet    47 

Muffins    67 

Muffins,  Corn   67 

Muffins,  Whole  Wheat 67 

Mutton  Cutlets,  Breaded   32 

Mulled  Wine   9 

Noodles    21 

Noodles  with  Cheese 22 

Oatmeal  Gruel  11 

Omelet    23 

Omelet,  Bread   24 

Omelet,  Creamy  24 

Omelet,  Orange   25 

Omelet  Souffl6 24 

Orangeade  4 

Orange  Puffs 52 

Orange  Sauce  52 

Oyster  Fricassee  36 

Oyster   Juice 14 

Oyster  Soup   17 

Oyster  Stew   18 

Oyster,  Broiled  in  Shell 35 

Oysters,  Pan  Broiled  36 

Oysters,  Scalloped 36 

Pastry    59 

Peppermints 74 

Pepper,   Stuffed   35 

Potato,  Baked 20 

Potato,  Boiled   20 

Potato,  Mashed   20 

Potato  Salad 40 

Potato,    Stuffed    20 

Potatoes,    Creamed    ". .  21 

Potatoes,  Lyonnaise 21 

Prunes,  Stewed   44 

Raw  Sandwiches  28 

Reed  Bird   29 

80 


PAGE 

Reed  Bird,  Baked  29 

Rennet    9 

Rennet  Whey  9 

Rice,  Boiled   13 

Rice  Croquettes   22 

Rice,  Steamed 13 

Rolls,  Parker  House 61 

Sippets    62 

Snow  Pudding   57 

Soup,  Cream  of  Celery  16 

Soup,  Cream  of  Potato 15 

Soup,  Cream  of  Tomato 16 

Soup,  Corn   17 

Soup,  Clam   17 

Soup,  Green  Pea  17 

Soup,  Potato 16 

Soup  Sticks  63 

Squab  in  Paper  29 

Strawberry    Shortcake    7 

Stuffing  for  Fish   37 

Sweetbread  Patty   31 

Sweetbreads    31 

Tamarind  Water 4 

Tea    5 

Toast    63 

Toast,  Cream   64 

Toast,  Milk  63 

Toast,  Water   63 

Toffee    75 

Tomato  Salad  42 

Tomato,  Stuffed  21 

Veal  Cutlet   28 

Vegetable  Salad 42 

Vegetable   Sauce    19 

Vegetables    19 

Wafers,  Wrhite  Flour 64 

Waffles    68 

Welsh  Rarebit   38 

Wheatena    12 

White  Sauce  for  Vegetables 19 

Wine  Whey 8 

Zwieback    .  63 


81 


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